Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Large, fresh jalapeno chile 1/2 lb Catfish fillets, chunked
-pepper -Juice from one fresh lime
1 Small, Japanese eggplant 1 2 tsp fish sauce
3 Shallots, unpeeled 1/2 Cucumber, diced
1 Whole head of garlic (yes, -Finely chopped fresh
-head) -cilantro
3 c Chicken stock -lime wedges for garnish

Grill the chilies, eggplant, shallots and garlic over a fire or under
a broiler. When they are nice and brown peel them and puree in a
blender or food processor. For the traditionalist, pound the
ingredients together in a mortar. Poach the fish in the chicken stock
until cooked. Remove to individual warmed bowls. Stir the pureed
vegetables into the poaching liquid, bring to a boil and remove from
heat. Add lime juice, fish sauce, cilantro and cucumber to the soup,
and ladle over the catfish. Serve immediately with lime wedges.

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