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Catfish and Dill Soup

Makes: 4 servings

Ingredients:

4 cups chicken broth
1 walnut-sized shallot, thinly sliced
1 lb. skinless catfish fillets
2 ripe tomatoes, peeled and cut into 6 wedges
2 Tbsps. fresh dill
2 Tbsps. fish sauce
1/2 tsp. sugar
1/4 tsp. ground black pepper
fresh dill sprigs

Instructions:

1. In a medium saucepan, bring broth and shallot to boil. Add fish; reduce heat and simmer for 5 minutes. Skim any foam that rises to the top of the broth.
2. Add tomatoes, dill, fish sauce, sugar, and pepper. Cook, stirring occasionally and gently flaking fish apart, until fish turns opaque and tomatoes soften, 2 to 3 minutes. Ladle soup into bowls and garnish with dill sprigs.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005