Seafood Soup

Instructions

Method

-      Heat olive oil in cast iron skillet over medium high heat and add Tasso ham, jalapeno, leeks and cook for 1 to 2 minutes

-      Season catfish with salt and Cajun seasoning

-      Add catfish to skillet to skillet and cook for 1 to 2 minutes

-      Take thyme, rosemary, parsley, scallion and tie together with a piece of twine and add “Sachet” to skillet

-      Add mussels, wine and reduce wine for 1 minute

-      Add chicken broth, clam juice the soup mix and steam on high for 2 to 3 minutes

-      Add cherry tomatoes and serve in bowl topped with parmesan cheese

Ingredients
  • ½ cup Tasso ham, cubed
  • 2 tablespoons olive oil
  • 2 teaspoons diced jalapeno
  • 3 tablespoons julienned leeks
  • 1 tablespoon Cajun spice
  • 1 teaspoon salt
  • 3 ounces catfish fillet
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 2 sprigs of parsley
  • 1 scallion stalk
  • 6-8 mussels
  • ¼ cup Riesling white wine
  • ¼ cup low sodium chicken broth
  • ½ cup clam juice
  • ¼ cup cherry tomatoes, whole
  • 3 tablespoons shredded parmesan cheese

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