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2 cups fish or vegetable stock
2 cups clam juice
1 ½ pound catfish, fillets, cut into 1 inch pieces
1 pound fingerling potatoes, cut into 1 inch rounds
½ pound bacon, diced, smoked or un-smoked
1 28 can quality whole, peeled tomatoes
1 large green pepper, large diced
1 large onion, large diced
½ cup pickled banana peppers
1/4 cup minced parsley
2 Tablespoon Worcestershire sauce
2 Tablespoons unsalted butter
2 celery stalk, large diced
4 cloves minced garlic
2 teaspoon hot sauce
1 teaspoon allspice
2 cloves, ground or whole
1 teaspoon Kosher salt
½ teaspoon nutmeg
¼ teaspoon black pepper
Preheat Slow cooker on high for 20 minutes. Set a frying pan on medium heat. With clean hands squish tomatoes breaking them up but not as much as would be in a can of crushed tomatoes. You can also use a blender for this.
Add bacon and stir and cook until almost all of the fat has melted. Add peppers, onions and celery and cook and stir for a few minutes more. Add garlic and cook and stir for another minute. Add to slow cooker.
Add tomatoes, nutmeg, cloves, allspice, stock, clam juice, potatoes and kosher salt and pepper to slow cooker. Stir well. Add the top to slow cooker and set the time to 5 hours.
When time is up check and see if the potatoes are fork tender. Add hot sauce, Worcestershire sauce, and catfish to the slow cooker. Cook an addition 30 minutes. Add the butter to the cooker and stir. Remove cloves before serving.
Ladle soup into bowls and garnish with banana peppers and parsley. Serve hot. Enjoy.
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