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.