The guide to eating in or dining out on the Piedmont lakes. The establishments listed here have water access on site or very nearby. Or we really, really like what they're sellin'!
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What You'll Need:
4 slices bacon, diced
1 large onion, diced
2 medium carrots, quartered lengthwise then thinly sliced, about 1 cup
1/2 green pepper, diced, about 1/2 cup
2 ribs celery, diced
2 cans (14.5 ounces each) diced tomatoes with juice
2 bottles (8 ounces each) clam juice
1 1/2 cups vegetable broth
3 medium red skinned potatoes, cut into 1/2-inch chunks
1 teaspoon Creole seasoning
1/2 teaspoon dried thyme
1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
1 pound catfish fillets, cut into 1-inch chunks
salt and pepper to taste
How To Do It?
In a large saucepan, sauté bacon until crisp; remove to paper towels. Drain off all but 1 tablespoon of the drippings. Add diced onion, carrot, green pepper, and celery; sauté until onion is tender and carrot has softened slightly.
Stir in the tomatoes, clam juice, and vegetable broth. Add potatoes, Creole seasoning, and thyme; bring to a boil. Reduce heat to low, cover, and simmer for about 20 to 25 minutes, or until vegetables are tender. Add the parsley and catfish; continue simmering for about 5 minutes, or until fish is opaque and cooked through. Taste and add salt and pepper to taste. Sprinkle with the bacon just before serving.
Serves 4 to 6.
*To cut back on fat and calories, use vegetable oil instead of bacon drippings to sauté the vegetables, and sprinkle individual with purchased real bacon bits, if desired.
This catfish soup is like a Manhattan clam chowder, but with catfish. The bacon adds flavor, but feel free to use 1 tablespoon of vegetable oil if you're counting calories or cutting down on fat. You can sprinkle purchased bacon bits on individual servings, if desired.
Photo Courtesy of Capt. Gus Gustafson
Try one or all of these waterfront or water-access restaurants next time you're, you know, hungry ...