PESANG CATFISH – FRENCH ONION SOUP STYLE

Prep time: 20 minutes

Cooking time: 15 minutes

Serves: 8

2 tablespoons olive oil

2 large yellow onions, peeled, halved and sliced thinly

2 medium yellow potatoes, peeled and diced large

4 tablespoons ginger, peeled and minced

3 cloves garlic, minced

½ cup all purpose flour

½ cup dry white wine – optional

1 ½ quart vegetable stock/broth

1/3 cup yellow miso – add miso gradually because it can be very salty

1 tablespoon whole peppercorns

2 pounds catfish fillets, cut into 2-bite sizes

½ head cabbage, torn into pieces

1 bunch bokchoy or pechay tagalong

3 sprigs of scallion, chopped

Lemon wedges - optional

Heat a large stock pot with the oil over medium to high heat for 1 minute.  Add potatoes and onions and cook for 5 minutes or until onions are slightly brown and potatoes are soft. Stir occasionally to prevent vegetables from sticking to the bottom of the pan.

Add ginger, garlic and cook for about 1 minute. Add flour and cook for about 15 seconds then add wine.  Stir constantly.

Add stock, miso and peppercorns and cook for about 5 minutes. Adjust the heat to medium and continue to cook for another 2 minutes.

Add fish, cabbage, bokchoy or pechay.  Adjust heat to low and simmer for another 2 minutes. Serve with scallions and lemon wedges.