Throwback Thursday recipe: Catfish and Shrimp Soup

January in North Carolina (most of the time) means cold weather has settled in for a while. It’s the time of year when dinner plans include hot soups and Crock-Pot creations. This week we’ve done a little digging into a 1989 edition of the Goodness Grows in North Carolina cookbook and found a recipe provided by Carolina Classics Catfish in Ayden for a Catfish and Shrimp Soup.

Carolina Classics harvests more than five million pounds of catfish each year. North Carolina has a vibrant aquaculture industry with about 115 freshwater farms growing trout, hybrid striped bass, prawn, catfish and more. The N.C. Department of Agriculture and Consumer Services’ Aquaculture marketing specialists provide business planning, regulatory and marketing assistance to producers.

This soup will help you stick to your New Year’s Resolution to eat better too. It has just 246 calories and 9 grams of fat per serving.

Catfish and Shrimp Soup

• 2 cups chopped onions
• 2 cloves garlic, crushed
• 2 tablespoons oil
• 1 16-ounce can tomatoes
• 3 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 bay leaf
• 3 cups water
• 1 cup dry white wine
• 1 cup chicken broth
• 4 catfish fillets, cut into 1-inch pieces
• 1/2 pound shelled shrimp
• 2 tablespoons chopped fresh parsley

Saute onions and garlic lightly in oil in saucepan. Stir in tomatoes, tomato paste, salt, pepper and bay leaf. Simmer, covered, for 15 minutes. Add water, wine and broth. Simmer, uncovered, for 45 minutes. Add catfish and shrimp. Cook for 10 minutes or until fish flakes easily. Remove bay leaf and ladle into soup bowls. Sprinkle with parsley. Yield: 8 servings.