You are here: Home » Recipes » Catfish and Shrimp Soup Catfish and Shrimp Soup Recipe by National Fisheries Institute Yield 8 servings Prep time for this soup is just over an hour. A warm loaf of crusty bread goes great along side. PrintEmail Ingredients 2 tablespoons olive oil2 cups chopped onion2 cloves garlic, minced1 can (28 ounce) tomatoes3 tablespoons tomato paste1 whole bay leaf4 cups water1 cup dry white wine1 -- (8 ounce) bottle clam juice1/2 pound shelled medium shrimp2 -- catfish fillets cut into 1 inch cubes1/2 teaspoon salt1/4 teaspoon pepper -- Coriander or parsley for garnish -- Lemon slices for garnish Instructions In large soup pan, heat oil. Sauté onion and garlic until onions are transparent. Add tomatoes, tomato paste, and bay leaf. Cover and simmer 25 minutes. Add water, wine, and clam juice. Simmer uncovered 45 minutes. Add shrimp, catfish, salt, and pepper. Cook 10 minutes or until catfish flakes easily. Remove bay leaf. Garnish each serving with chopped coriander and lemon wedges.