Cooking by Pound

Catfish Leek Soup

Chop veggies into bite size pieces:
    Two large leeks
    1 green bell pepper
    1 orange or yellow bell pepper
       - for color - any color is fine really
    1 medium zucchini
    2-3 carrots
4-6 cloves garlic chopped fine
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About 2 quarts low fat, low salt chicken broth
1/2 teaspoon black pepper
1 teaspoon oregano
1 teaspoon old bay seasoning
1 teaspoon cayenne pepper (vary to your taste)
2-3 bay leaf
2-3 tablespoons butter (more or less)
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1 cup frozen corn
       - look for a large, sweet variety
1 pound catfish cut in bite size pieces
    - rinse catfish in clean water
    - drain water and then rinse again.
1-2 cup frozen sliced okra (optional to taste)
cooked rice - brown is best, leftover rice is ok

Saute veggies except corn, okra and zucchini in butter 'till just softened - do not over cook.

Stir in everything else except zucchini, corn, catfish, okra and rice. Bring to boil, lower heat and simmer covered for 20 minutes. Add zucchini and simmer another 10 minutes. Remember to check and stir once in a while.

Add catfish and corn, bring back to a boil and simmer 5-6 minutes.

Add okra, simmer 5 minutes, only 3 minutes if you are not eating right away

Remove bay leaf and serve over rice. Enjoy!

Combine left over rice and soup in one container for tomorrow.

Made September 22, 2007