Carp’s Three Catfish Head Hot-sour Soup

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Asian	Soup	8	Servings

INGREDIENTS

		Catfish heads
		Curry powder
		Powdered ginger
		Garlic
		Black and white pepper
		Asian chile sauce/paste
		Hoisin paste
		Egg noodles
		White vinegar
		Powdered chiles or hot
		sauces

INSTRUCTIONS

Date: Fri, 21 Jun 1996 09:46:16 -0500 (EST)  From: danceswithcarp
<dcombs@kiva.net> (Or use a two pounds of chicken  thighs if you're
scared)  Take the fresh heads of a 7lb catfish, and two 5 pounders (6kg
total--but you don't want to use more than 4 or so heads, them little
one's ain't got enough meat)) and bake them at 400F for 1/2 hour to
toughen up the skin (if you don't the skin will stay soft, fragment
and boil all over the place)  After par baking the heads, place them in
a 6 quart crock or pot full  of water and boil until the meat starts
flaking off.  Pull out the  heads (or thighs) and bone every morsel--I
toss the skin and  eyeballs, but keep everything else-- the jellied
fats make great  stock.  There's lot's of meat on fishheads, so be
diligent.  Dump the meat back into the stock.  Add 2 tblespoons
favorite curry  powder, two teaspoons powdered ginger, and one half
clove of  pulverized garlic. Sprinkle black and white pepper liberally,
add one  half cup of favorite asian chile sauce/paste. Throw in two
tablespoons Hoisin paste.  Boil again until the meat falls apart,
adding water as needed to stay  at the 5-6 quart level.  Add them long
skinny egg noodles that look like spaghetti until you  get the right
texture for your tastes (we use a whole package so it's  about the
thickness of Campbell's chicken noodle soup).  Take off burner and add
1/2 cup white vinegar.  Let sit to cool.  Add you favorite powdered
chiles or hot sauces. Eat.  Take now empty catfish skulls (leaving
whiskers intact) and set them  on a stump in your front yard to dry in
the sun and ward off  intruders and kids.  Go fishing and start all
over again.  CHILE-HEADS DIGEST V3 #021  From the Chile-Heads recipe
list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 96 Calories From Fat: 43 Total Fat: 4.7g Cholesterol: 43.7mg Sodium: 78.1mg Potassium: 244.1mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 12.2g