Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Catfish | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/3 cup (plus 1 tablespoon) butter
- 3 green onions, chopped
- 2 celery ribs, finely chopped
- 1/3 cup all-purpose flour
- 2 U.S. Farm-Raised Catfish fillets, cut into 1-inch pieces
- 4 cups milk
- 1 cup heavy cream
- 1 teaspoon Tabasco sauce
- 1 tablespoon chopped fresh parsley
- 1 bay leaf
- 1 tablespoon chopped fresh chives
- 1 teaspoon salt
- =
Directions
1. 1. Melt 1 tablespoon of the butter in a Dutch oven or a large, heavy saucepan over medium-low heat. Add green onions and celery, and catfish fillet pieces and sauté for 3 or 4 minutes; do not brown. Remove catfish and vegetables from the pan.
2. Add the remaining 1/3 cup of butter to the pan and cook over medium heat until melted. Add the flour and stir for 2 to 3 minutes. Gradually stir in the milk and cream, stirring well after each addition. Cook, stirring constantly until thickened. Add the catfish and vegetables. Stir in the Tabasco sauce, parsley, bay leaf, chives and salt. Simmer for 15 minutes and serve. Bisque can be refrigerated, covered, for up to 3 days.