River Bisque

Friday’s Fish

‘Over the rivers and through the streams, to Grandmother’s house we go’ – wait, wrong song and wrong season. But it does remind me of fishing the many streams, rivers and bayous surrounding Mobile and bringing home a string of barely legal size fish. If you find yourself in this quandary or after cleaning and filleting fish, do what I do and place the small finger size fillets and scraps in the freezer. When you get about a quart’s worth, pull out this recipe and enjoy some of the best eatin’ for cool weather nights.

River Bisque

2 carrots, diced
3 stalks of celery, diced
1 bell pepper, diced
1/2 onion, diced
6 tablespoons butter, divided
2 tablespoons flour
1 teaspoon Worcestershire
4 cups milk
1/2 teaspoon salt, divided
Black pepper to taste
About 1 quart of bass or bream fillet pieces
Fresh chives or parsley if desired

In a medium saucepan, melt 2 tablespoons of butter and sauté vegetables until tender. Add 2 more tablespoons of butter and mix in the flour, half of the salt and a little black pepper. Heat until bubbly and slowly add the milk stirring well until heated to just under boiling stage. Keep warm.

In a large skillet, add remaining butter and the fish. Sprinkle with remaining salt and a little pepper. Add the Worcestershire and cook until fish is done and flakes easily. Stir the fish into the milk mixture and simmer for 5 minutes before serving. Sprinkle with chives or parsley. Good with simple toasted bread points.

15 thoughts on “River Bisque

  1. pegasuslegend

    keep um coming….we have lots of reds and snook to cook this year, so this sounds terrific…unless you can dry ice us some bass, lol.. miss the Walleyes up North…we have Grouper. Mahi, and Amberjack…..some Cobia also….well I am diffinitely trying one of them in there… what do you suggest is the best one?….have some of that too! thanks 🙂

    Reply

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