Best Hot And Sour Catfish Soup Recipes

VIETNAMESE SWEET & SOUR SOUP (CANH CHUA)

Vietnamese Sweet & Sour Soup (Canh Chua) image

A sweet and sour soup made with pork, catfish, and a variety of traditional Vietnamese vegetables.

Provided by Becca Du

Number Of Ingredients 12

Ingredients

1 ½ lb pork
1 yellow onion
1 ½ oz fresh tamarind
1 tsp salt
1 can pineapple (20 oz)
1 piece ginger (1 inch long)
1 ½ lb catfish (cut into 1 inch pieces)
10 oz elephant ear stem (cut into chunks)
3 tomatoes (quartered)
12 oz bean sprouts
1 tsp granulated sugar
1 oz rice paddy herb

Steps:

Add pork to a large soup pot. Cover with water until it just covers the pork. Bring to a boil and simmer for 10 minutes. Take out the pork and then throw away the water. This process cleans the pork. Rinse the pot and add the pork back. Cover the pork with fresh water until it just covers the meat. Bring to a boil.
Add the onion and simmer for 1.5 hours. Make sure to check every 30 minutes for impurities. Scoop away any you see.
While the soup is simmering, combine 1 cup of water and tamarind in a small saucepan. Bring to a boil and let it simmer until the tamarind dissolves.You can help speed up the process by using the back of a spoon to crush the tamarind. Pour the tamarind through a fine mesh sieve into a small bowl. Set aside.
After simmering the soup for 1.5 hours, add the pineapple and ginger to the soup. Simmer for another 20 minutes.
Put the catfish in and simmer for another 10 minutes until it is cooked through.
Lastly, add the vegetables and tamarind from step 3. Bring the soup to a boil and serve with a side of white rice. Make sure to taste the soup for seasoning and add more salt if it tastes bland.

Nutrition Facts : Calories 706 kcal, Carbohydrate 22 g, Protein 61 g, Fat 41 g, SaturatedFat 15 g, Cholesterol 221 mg, Sodium 821 mg, Fiber 5 g, Sugar 16 g, ServingSize 1 serving

HOT AND SOUR CATFISH SOUP

Hot and Sour Catfish Soup image

My friend, Aileen, gave me this recipe. I have never made it but she said it is fantastic and easy. She said it tastes great the next day too.

Provided by bojmom

Categories Clear Soup

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

2 catfish fillets, medium to large size depending on how much fish you want
2 scallions, chopped
2 garlic cloves, minced
1 teaspoon red pepper flakes
1 teaspoon salt
pepper
2 tablespoons fish sauce
2 teaspoons sugar
3 roma tomatoes, rough chop
1 lemon, zest of
1 lemon, juice of
2 celery ribs, cut thinly on the diagonal
2 (14 ounce) cans chicken broth, low sodium
1 teaspoon cumin
0.5 (8 ounce) package bean sprouts (I guessed on the size of the package, so just buy a small package)
1/2 bunch fresh cilantro, rough chop, no stems

Steps:

Cut catfish into large chunks (2 bites per piece).
Place in dutch oven and add all ingredients from Scallions to Lemon Juice.
Stir mixture to coat fish and let marinade for 10-15 minutes.
Cook fish and marinade mixture over medium heat for 5-7 minutes.
Stir mixture and cook 2 minutes more.
Add chicken broth and bring to a boil.
Boil 5 minutes stirring occasionally.
Lower heat to simmer and add celery, sprouts, cumin and cilantro.
Simmer for 3-5 minutes.
Spoon fish soup over rice if desired, and enjoy.

Nutrition Facts : Calories 183.7, Fat 7.7, SaturatedFat 1.8, Cholesterol 37.4, Sodium 2010.5, Carbohydrate 10, Fiber 1.9, Sugar 6.4, Protein 19

CATFISH SOUP

Catfish Soup image

Make and share this Catfish Soup recipe from Food.com.

Provided by CoffeeMom

Categories Catfish

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs catfish, cut up
2 quarts cold water
1 onion, chopped
1 stalk celery, chopped
1 cup milk
2 tablespoons butter
1 bay leaf
1 tablespoon parsley
1 teaspoon thyme
salt and pepper

Steps:

Melt butter in the bottom of a large soup pan. Add chopped onions and saute until tender.
Add the rest of the ingredients and simmer over medium low heat until catfish is almost ready to fall apart, 2-3 hours.
Serve hot.

Nutrition Facts : Calories 281.2, Fat 16.9, SaturatedFat 5.5, Cholesterol 91.8, Sodium 134.9, Carbohydrate 3, Fiber 0.3, Sugar 0.7, Protein 27.6

CATFISH SOUP ( CALDO DE BAGRE )

Catfish Soup ( Caldo De Bagre ) image

Make and share this Catfish Soup ( Caldo De Bagre ) recipe from Food.com.

Provided by Stottswoman

Categories Mexican

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 large white onion, chopped
2 large garlic cloves, thinly sliced
2 medium tomatoes, peeled and chopped
4 cups reduced-sodium fat-free chicken broth
2 medium carrots, peeled and thinly sliced
1 celery rib, thinly sliced
2 serrano chilies, halved lengthwise with seeds
2 bay leaves
1 teaspoon dried oregano, crumbled (Mexican variety preferred)
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme leaves
3/4-1 lb catfish fillet, cut into 1-inch pieces
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt
lime wedge

Steps:

Directions:.
1. In a large pot, heat the oil over medium heat and cook the onion, stirring frequently, until it begins to brown, about 4 minutes. Add the garlic and tomatoes. Cook, stirring, until the tomato juices are reduced, 4 to 5 minutes. Add the broth, carrots, celery, serrano chiles, bay leaves, oregano, and thyme. Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, 12 to 14 minutes.
2. Remove the serrano chiles and bay leaves from the soup. Add the fish, cilantro, and salt. Cook until the fish is opaque inside, 6 to 8 minutes. Serve the soup hot with lime wedges.

Nutrition Facts : Calories 176.7, Fat 8.8, SaturatedFat 1.6, Cholesterol 46.7, Sodium 409, Carbohydrate 10.2, Fiber 2.7, Sugar 5, Protein 14.5

CANH CHUA CA - HOT SOUR FISH SOUP W/ PINEAPPLE

Canh Chua Ca - Hot Sour Fish Soup W/ Pineapple image

Another recipe from the In-Laws. This is a wonderful soup that is a common meal for my mother-in-law to make. It is so delicious I just had to have the recipe! My mother-in-law used catfish fillets, skin and all, I prefer to use the pre-diced chunks. Galangal is also known as Siamese Ginger. It can be found fresh, frozen, or dried at asian markets.

Provided by Kiersten Phae

Categories Asian

Time 30m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
2 garlic cloves, minced
1 onion, very thinly sliced
2 stalks lemongrass, the midsection only
3 slices galangal (2 slices if using dried)
1/4 lb mushroom, quartered (stems are usually omitted, but I use them)
1/2 cup bamboo shoot, sliced
1/2 cup pineapple chunk
6 cups chicken stock or 6 cups fish
1/3 tamarind juice
2 -3 tablespoons fish sauce, nuoc mam
1 1/2 tablespoons sugar
1 teaspoon salt (optional)
3/4-1 lb catfish, chunks
1 cup bean sprouts
1 green onion, sliced thin
1/4 cup mint
1/4 cup cilantro
1 -2 serrano chili, sliced

Steps:

Cut the midsection of the lemongrass into 1-2 inch pieces and smash them to release the aromatics.
Heat the oil in a large sauce pan over medium-high heat.
add the garlic, onion, lemongrass and galangal.
saute 2-3 minutes or until the onion is soft but not brown.
Add the pineapple, bamboo shoots, and mushrooms.
cook while stirring for about 1 minute.
Add the chicken (or fish) stock and turn the heat to high.
Once it's boiling, add the tamarind, fish sauce, sugar, and salt.
Stir well. Adjust seasonings to taste.
Add the catfish and boil gentle for about 5 minutes, until the fish is opaque.
Add the bean sprouts, mint, and green onion to the individual bowls.
Ladle soup on top.
Garnish with Cilantro and Serrano Chiles.