Yield: 6-10 bowls depending on appetite and complete menu. It’s a big batch!
This catfish soup has a hearty tomato base with lots of fish meat and snappy veggies. Its topped off with a pan fried catfish fillet for larger bites of seasoned fish. This soup has the perfect balance of flavors.
- 6 catfish fillets (For broth)
- 1 additional cat fish fillet per person (for frying whole) I recommend the 1 extra fillet per bowl/person
- 1 gallon water
- 1 large onion diced
- 10 small potatoes quartered
- 12 oz. frozen whole kernel corn
- 4 oz. each: broccoli, cauliflower, carrots
- 1 c. soy sauce
- 2 T. dill weed
- 1 T. garlic powder
- 1-2 T. Cracked black pepper
- 6 oz. tomato paste
- Salt to taste
- Oil (for frying fish)
In a large kettle add the 6 catfish fillets, onion, water, soy sauce potatoes, dill weed, garlic powder and black pepper.
Bring it to a boil and boil 10 minutes.
Reduce heat to medium, stir in tomato paste until completely dissolved into the soup.
Add veggies. Cover and let cook 15 minutes and turn off heat.
Fish should be broke up into very small pieces. That’s what we want.
Just before serving, use a fry pan on medium high heat with some veg oil. Shake some salt, pepper and dill weed over the top of the fillets (1 per bowl/person), fry fillets till darkened on each side.
You can place the fillet whole on top of your soup or cut it into chucks as showed in the photo.