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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Catfish Chowder Recipe

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This recipe for Catfish Chowder is from Recipes from the Heart , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 slices of bacon, diced
1 large onion, chopped coarsely
4 medium potatoes, 1/2" dice, leave skin on, parboil until al dente
1 red pepper, 1/2" dice
2 T. butter
1 T. flour
1 cup of white wine
1 12 oz can of diced tomatoes with liquid
2 lbs. catfish, cut in 2" pieces
3/4 tsp. salt
1/4 tsp. paprika
Pepper to taste
1 cup milk
Directions:
Directions:
In large pot, saute bacon until crisp, remove and drain.
Saute onions and peppers until tender. Add butter, melt and add flour and cook 2 minutes, stirring until well mixed. Add wine and bring to boil; turn down heat, add tomatoes and let simmer for 15 minutes.

To the pot, add the remaining ingredients: potatoes, catfish, salt, paprika, pepper and milk. Simmer for 20 minutes. Serve with crusty bread.
Personal Notes:
Personal Notes:
We always enjoy this after a long day of canoeing, around a campfire, out of a cast iron pot. Pass around the Texas Pete.

 

 

 

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