Catfish and Wild Rice Soup

Course : Seafoods
Serves: 6
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1 cup wild rice
4 cups water
1 teaspoon salt
1 medium Onion -- chopped
1 cup celery -- chopped
2 clove garlic -- minced
1/4 cup butter
1/3 cup all-purpose flour
5 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon black pepper -- ground
2 pounds catfish fillet -- diced
2 cups milk -- or light cream
1/4 cup dry sherry
1/2 teaspoon crushed red pepper
1 medium lemon -- cut into very thin slices
1 bunch fresh parsley

Preparation / Directions:

Place rice in a colander and rinse under running water; drain. In a medium saucepan bring water and salt to boil; add rice. Return to boil; reduce heat. Cover and simmer for 45-55 minutes or until rice is tender. Drain. Meanwhile, in a large kettle or Dutch oven cook onion, celery and garlic in butter or margarine until tender. Stir in flour. Add chicken broth, salt, curry powder and pepper. Bring to boil. Add catfish. Return to boil; reduce heat. Cover and simmer for 15 minutes or until fish flakes easily. Stir in cooked wild rice, light cream or milk, sherry (if desired) and ground red pepper. Heat through. Garnish each serving with a slice of lemon and parsley sprig. Note: To lower the sodium content use low sodium chicken broth.


Nutritional Information:

438 Calories (kcal); 16g Total Fat; (34% calories from fat); 37g Protein; 33g Carbohydrate; 120mg Cholesterol; 1378mg Sodium

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