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    • Catfish Chowder

    Mark Sharron
    Easy
    45 minutes
    2-4
    Amount Per Serving: Calories 250; Fat 8g; Protein 24g
    Catfish Chowder is an easy-to-make, creamy, flavorful chowder that will surely become a family favourite. This hearty dish is loaded with chunks of catfish, potatoes, red bell pepper, celery, and onion; all simmered in a savoury broth. The smoked paprika and thyme give it a unique flavor that your family will ask for seconds. Serve with a fresh green salad and some crusty bread for a complete meal.
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    Ingredients

    • 2 tablespoons olive oil
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 red bell pepper, diced
    • 2 stalks celery, diced
    • 2 tablespoons all-purpose flour
    • 2 cups chicken broth
    • 1 cup heavy cream
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon dried thyme
    • 1 bay leaf - 2 cups diced potatoes
    • 1 pound catfish fillets, cut into 1-inch cubes
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons fresh parsley, chopped
    • 1 tablespoon fresh lemon juice

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Remove the bay leaf and stir in the parsley and lemon juice.