Recipe - Curried Fish Soup

1 pound Catfish fillets; cut in 1/2"
chunks
One half cup Celery; chopped
One half cup Carrot; chopped
One half cup Onion; chopped
1 teaspoon Olive oil
2 teaspoon Curry powder
2 cup Chicken bouillon
1 One half cup Skim milk
4 teaspoon Cornstarch

In a 3quart saucepan, saute the chopped vegetables in olive oil, along
with the curry, until tender. Add the bouillon and bring to a near boil.
Add the fish and let simmer until it flakes easily, about 15 minutes. In
the meantime, stir the cornstarch into the milk until it is dissolved, and
add to the soup when the fish is ready. Cook and stir until bubbly.

NOTES : This soup is fantastic!

Recipe by: Catherine Field (EATL)

Posted to Digest eatlf.v097.n014 by "Deborah Kirwan"
dkkirwan@creighton.edu on Jan 15, 1998