This cheesy blend of catfish and vegetables is a thick, creamy crowd pleaser.
INGREDIENTS (for 8 servings):
- 2 tablespoons butter
- 1/2 small onion, chopped
- 1 (14 ounce) can chicken broth
- 1 cup water
- 1/2 cup chopped celery
- 1 cup sliced baby carrots
- 2 medium potatoes, cubed
- 3 cups milk, divided
- 1/3 cup cake flour
- 1 teaspoon celery salt
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 pounds catfish fillets, cut into 1 inch pieces
- 1 1/2 cups shredded Cheddar cheese
In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender.
In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven.
Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened.
Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.