Catfish and Wild Rice Soup

Catfish and Wild Rice Soup Recipe - Delicious and Comforting Soup from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 1 hour and 15 minutes | Servings: 6

Introduction

Catfish and Wild Rice Soup is a hearty and flavorful dish that combines the earthy taste of wild rice with the delicate flavor of catfish. This soup is perfect for a cozy night in or a special occasion, and is sure to impress your family and friends.

History

This recipe has its roots in the American South, where catfish is a popular ingredient in many dishes. Wild rice, which is native to North America, adds a unique texture and flavor to the soup. The combination of these two ingredients creates a dish that is both comforting and delicious.

Ingredients

1 cup wild rice
4 cups water
1 tsp salt
1 medium onion, chopped
1 cup chopped celery
2 cloves garlic, minced
0.25 cup butter or margarine
0.33 cup all-purpose flour
5 cups chicken broth
0.5 tsp salt
0.5 tsp curry powder
0.25 tsp pepper
2 lb (907 g) U.S. Farm-Raised catfish Fillets, cut into bite-size pieces
2 cups light cream or milk
0.25 cup dry sherry
0.5 tsp ground red pepper
very thin lemon slices
parsley sprigs

How to prepare

1. Place the rice in a colander and rinse it under running water; then drain.
2. In a medium saucepan, bring water and salt to a boil; add the rice. Return to a boil, then reduce the heat. Cover and simmer for 45 to 55 minutes or until the rice is tender. Drain.
3. In a large kettle or Dutch oven, cook the onion, celery, and garlic in butter or margarine until tender. Stir in the flour. Add the chicken broth, salt, curry powder, and pepper. Bring to a boil. Add the catfish. Return to a boil, then reduce the heat. Cover and simmer for 15 minutes or until the fish flakes easily.
4. Stir in the cooked wild rice, light cream or milk, dry sherry, and ground red pepper. Heat through.
5. Garnish each serving with a slice of lemon and a parsley sprig.

Variations

Add diced carrots or bell peppers for added color and flavor.
Use coconut milk instead of dairy milk for a dairy-free version of the soup.
Substitute chicken or vegetable broth for the chicken broth for a different flavor profile.

Cooking Tips & Tricks

Be sure to rinse the wild rice before cooking to remove any excess starch.

- Cutting the catfish into bite-size pieces ensures that it cooks evenly and quickly.

- Adding the dry sherry at the end of cooking adds a depth of flavor to the soup.

- Garnishing each serving with a slice of lemon and a parsley sprig adds a fresh and bright touch to the dish.

Serving Suggestions

Serve Catfish and Wild Rice Soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Simmering the soup allows the flavors to meld together and the catfish to cook gently.

- Thickening the soup with a roux (flour and butter mixture) creates a creamy and rich texture.

Ingredient Substitutions

Use any type of white fish, such as tilapia or cod, in place of catfish.

- Quinoa or brown rice can be used instead of wild rice.

- Olive oil can be used instead of margarine.

Make Ahead Tips

Catfish and Wild Rice Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Catfish and Wild Rice Soup in individual bowls garnished with a lemon slice and parsley sprig for an elegant presentation.

Pairing Recommendations

Pair Catfish and Wild Rice Soup with a crisp white wine, such as Sauvignon Blanc, or a light beer for a refreshing accompaniment.

Storage and Reheating Instructions

Store any leftover Catfish and Wild Rice Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or broth to thin out the soup if needed.

Nutrition Information

Calories per serving

Each serving of Catfish and Wild Rice Soup contains approximately 350 calories.

Carbohydrates

Each serving of Catfish and Wild Rice Soup contains approximately 30 grams of carbohydrates.

Fats

Each serving of Catfish and Wild Rice Soup contains approximately 15 grams of fat.

Proteins

Each serving of Catfish and Wild Rice Soup contains approximately 25 grams of protein.

Vitamins and minerals

Catfish is a good source of vitamins B12 and D, as well as minerals such as selenium and phosphorus. Wild rice is rich in vitamins B6 and E, as well as minerals like magnesium and zinc.

Alergens

This recipe contains fish (catfish) and dairy (milk), which may be allergens for some individuals.

Summary

Catfish and Wild Rice Soup is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Catfish and Wild Rice Soup is a delicious and nutritious dish that is perfect for any occasion. With its rich flavors and hearty ingredients, this soup is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Catfish and Wild Rice Soup. It was a crisp autumn day, and I had just finished gathering wild rice by the lake near our cabin. As I sifted through the grains, separating them from the chaff, I heard the distant call of a loon echoing across the water. The sound always brought back memories of my childhood, when my grandmother would take me out on the lake in her old wooden canoe.

I had always been fascinated by my grandmother's ability to create delicious meals from simple ingredients. She never followed a recipe exactly, instead relying on her intuition and creativity to bring flavors together in perfect harmony. I had inherited her love of cooking, and I was always on the lookout for new recipes to try.

On this particular day, as I sat by the fire in our cozy cabin, I leafed through an old cookbook that my grandmother had given me. The pages were yellowed and stained with years of use, and the recipes were written in her elegant cursive script. As I turned the pages, a recipe caught my eye - Catfish and Wild Rice Soup. The ingredients were simple - catfish fillets, wild rice, vegetables, and seasonings - but the combination sounded intriguing.

I knew that I had to try making this soup, but I didn't have any catfish on hand. Determined to make it work, I headed down to the lake with a fishing rod in hand. After a few hours of patient waiting, I finally caught a catfish - a big, sleek specimen that would be perfect for my soup. As I cleaned and filleted the fish, I could almost hear my grandmother's voice guiding me through the process.

Back in the cabin, I set to work on the soup. I sautéed onions, celery, and carrots in a large pot, letting their sweet aroma fill the room. I added in the catfish fillets, wild rice, and a mixture of spices, letting everything simmer together until the flavors melded into a rich, savory broth. The soup was hearty and comforting, the perfect dish for a cool autumn evening.

As I sat down to enjoy a bowl of the Catfish and Wild Rice Soup, I couldn't help but think of my grandmother. She had passed away many years ago, but her spirit lived on in every meal I cooked. I could almost feel her presence in the cabin, guiding my hands as I stirred the pot and tasted the soup.

The flavors of the soup were perfect - the delicate, flaky catfish contrasted beautifully with the chewy wild rice and tender vegetables. The broth was rich and flavorful, with a hint of smokiness from the seasonings. I savored each spoonful, letting the warmth of the soup chase away the chill of the autumn evening.

As I finished my meal, I felt a deep sense of satisfaction. I had learned a new recipe, one that would become a favorite in my repertoire. And I had honored my grandmother's memory, keeping her love of cooking alive in my own kitchen.

I knew that I would make this Catfish and Wild Rice Soup many more times in the years to come, each time remembering the sense of anticipation I felt when I first saw the recipe. My grandmother had taught me so much about cooking, and I was grateful for the lessons she had passed down to me. As I cleaned up the dishes and settled in for the night, I smiled to myself, knowing that her legacy would live on in every meal I cooked.