Catfish Stew in Biscuit Bowls
Recipe from
Betty Crocker
From Betty's Soul Food Collection... This will bowl the family over--a delicious catfish stew swimming in a bowl made of a flaky biscuit so you can sop up every last creamy spoonful.
Ingredients
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1can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original or buttermilk biscuitssee savings
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2slices baconsee savings
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1/2 cupchopped onion (1 medium)see savings
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1bag (12 oz) Green Giant® Valley Fresh Steamersa frozen mixed vegetablessee savings
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1jar (2.5 oz) Green Giant® sliced mushrooms, drainedsee savings
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1/2 cupmilksee savings
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1can (10 3/4 oz) condensed cream of celery soupsee savings
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1/2 teaspoongarlic powdersee savings
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1/4 teaspoondried thyme leavessee savings
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1/4 teaspoonpeppersee savings
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1/4 teaspoonhot pepper saucesee savings
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1 lbcatfish or other white fish fillets, cut into 1-inch piecessee savings
Directions
1.
Heat oven to 350 degrees F. On ungreased large cookie sheet, turn 8 (6-oz) custard cups upside down; spray outsides of cups with cooking spray. Separate dough into 8 biscuits; press each to form 6-inch circle. Press each biscuit over bottom and around side of each cup. Using fingers, press dough around each cup, forming bowl.
2.
Bake 15 to 18 minutes or until golden brown. Carefully remove custard cups. Set aside.
3.
Meanwhile, in 3-quart saucepan, cook bacon until crisp; drain on paper towel. Crumble bacon; set aside. Reserve 1 tablespoon drippings in saucepan.
4.
Cook onion in drippings 2 to 3 minutes, stirring occasionally, until tender. Stir in all remaining ingredients except catfish and cooked bacon. Heat to boiling. Reduce heat to medium; stir in catfish. Cook uncovered, about 10 minutes, stirring occasionally, until fish flakes easily with fork. Spoon stew into biscuit bowls. Garnish with crumbled bacon.
Tip
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 370 (Calories from Fat 140); Total Fat 16g (Saturated Fat 3 1/2g, Trans Fat 3 1/2g); Cholesterol 45mg; Sodium 970mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 9g); Protein 19g. Daily Values: Vitamin A 50%; Vitamin C 4%; Calcium 10%; Iron 15%. Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 2 Medium-Fat Meat; 1 Fat. Carbohydrate Choices: 2 1/2.
Percent Daily Values are based on a 2,000 calorie diet
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