Southwest Blue Catfish Soup

Southwest Blue Catfish Soup

Roughly 1 Gallon
Author: Ricky Rice, Chef

Ingredients

  • 1 Yellow Onion Medium Diced
  • 1 Bell Pepper Medium Diced
  • 4 Garlic Cloves Minced
  • 1 small can Fire Roasted Red Peppers Sliced Thin
  • 2 Fresh Corn on Cob Cut off the Cob
  • 1 small can Black Beans
  • 3 QT Chicken or Vegetable Stock
  • ½ lb Blue Catfish Diced
  • 1 Bay Leaf
  • 1 tbsp Dried Oregano
  • 2 tbsp Ground Cumin
  • 2 tbsp Ground Coriander
  • 2 tsp Chili Powder
  • 4 tbsp Cilantro Minced
  • 3 Corn Tortillas Sliced Very Thin & Deep-Fried To Taste
  • Salt & Pepper

Instructions

  • In a large pot, lightly cook the onions, peppers, garlic, and spices in a little bit of olive oil. When aromatic, add the red peppers, corn, beans, & stock of your choice.
  • Let the stock & vegetables simmer for about 5 minutes. Add the diced catfish &simmer for another 5-10 minutes. Season to taste. Top each portion with crispy fried corn tortilla strips & cilantro.
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