Difference between revisions of "Manhattan Catfish Chowder"
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* ¼ cup fresh grated [[Parmesan cheese]] | * ¼ cup fresh grated [[Parmesan cheese]] | ||
| − | == | + | == Procedures == |
# In a large heavy saucepan, heat the [[olive oil]] over moderate heat; add the [[garlic]] and [[onion]]; sauté until golden. | # In a large heavy saucepan, heat the [[olive oil]] over moderate heat; add the [[garlic]] and [[onion]]; sauté until golden. | ||
# Add [[tomato]]es, [[cayenne pepper]] and wine. | # Add [[tomato]]es, [[cayenne pepper]] and wine. | ||
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# Ladle into bowls and sprinkle with [[parsley]] and grated [[Parmesan cheese]]. | # Ladle into bowls and sprinkle with [[parsley]] and grated [[Parmesan cheese]]. | ||
| − | [[Category: | + | [[Category:Broth Recipes]] |
[[Category:Chowder Recipes]] | [[Category:Chowder Recipes]] | ||
[[Category:Easy catfish Recipes]] | [[Category:Easy catfish Recipes]] | ||
Latest revision as of 14:15, 15 July 2012
Description
A Catfish recipe. Serves 4.
Ingredients
- 1 pound U.S. farm-raised catfish fillets, cut into bite-size pieces
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- ¼ cup diced onion
- 1 can (1 pound) diced tomatoes, with oregano and basil added
- pinch cayenne pepper, or more to taste
- ½ cup dry white wine
- 1 cup reduced sodium chicken broth, diluted with 2 cups water
- 2 tablespoons minced parsley
- ¼ cup fresh grated Parmesan cheese
Procedures
- In a large heavy saucepan, heat the olive oil over moderate heat; add the garlic and onion; sauté until golden.
- Add tomatoes, cayenne pepper and wine.
- Cook, uncovered, for 10 minutes.
- Add the diluted broth, cover and bring to simmer — about 3 minutes.
- Mix in the U.S. farm-raised catfish and cook, uncovered, 5 minutes longer.
- Ladle into bowls and sprinkle with parsley and grated Parmesan cheese.
