102 STORMY NIGHT FISH SOUP | Hooks, Lies & Alibis with Chef John Folse | LPB
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Monday, December 10, 2018
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Prep Time: 1 Hour
Yields: 8 Servings

Tilapia, catfish and trout are good examples of a moderately firm, white fish that can be used in this recipe. You can certainly add shellfish to this soup as well. This dish was created at a fish camp on Bayou Teche on one of those hurricane nights here in Louisiana.

2½ pounds tilapia, catfish or trout fillets, cut into 1-inch cubes
2 tbsps butter
¼ cup canola oil
1½ cups diced onions
1 cup diced celery
1 cup diced bell peppers
1 tbsp minced garlic
2 cups diced carrots
1 tbsp minced jalapeño pepper, seeded
4 tbsps flour
2 quarts shellfish stock
1 cup dry white wine
2 tbsps balsamic vinegar
1 tbsp chopped thyme
1 tbsp chopped basil
3 red potatoes, peeled and diced
1 cup heavy whipping cream
salt and ground white pepper to taste
granulated garlic to taste
1 cup broccoli florets
1 cup cauliflower florets
¼ cup chopped parsley

In a soup kettle or large stockpot, heat butter in oil over medium-high heat. Add onions, celery, bell peppers, minced garlic, carrots and jalapeño and sauté 3–5 minutes or until vegetables are wilted, stirring frequently. Add flour, stirring well into mixture. Add stock, wine, vinegar, thyme and basil then bring to a rolling boil. Reduce heat to simmer and cook 30 minutes. Add potatoes and simmer an additional 10 minutes or until potatoes are tender. Add cream and heat thoroughly then season to taste using salt, pepper and granulated garlic. Carefully stir in broccoli, cauliflower and fish. Simmer 10 additional minutes or until vegetables are just tender and fish is cooked through. Ladle into soup bowls, garnish with parsley and serve hot.

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