Old Southern Recipes: Catfish Soupby Kendall

This recipe for catfish soup dates back to at least the 1850s. We’ve modernized it, using olive oil for the vegetable saute and bulking up the veggies. Serve with homemade biscuits and you won’t be disappointed!

Catfish Soup

2 to 3 lbs. catfish, deboned
4-6 c. water
1 sliced onion
1 stalk celery, chopped
2-3 carrots, chopped
1 potato, chopped
Garlic
Bay leaf
Parsley
Thyme
1 c. milk or cream
Olive oil
Salt and pepper

Saute onion, celery, and carrots, then add garlic and potatoes and cook for one minute. Add herbs, water, and catfish. Salt and pepper to taste. Bring to boil, the simmer until everything is tender. Stir in milk near end and serve warm.