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Catfish Stew

Source of Recipe


From "In Pursuit of Flavor," by Edna Lewis






List of Ingredients



• 3 slices bacon, cut into 1/2-inch pieces
  
• 2 Tbsp butter
  
• 2-1/2 lbs. catfish fillets, each cut into 3 pieces
  
• 1/2 tsp dried thyme, crushed
  
• 1 medium onion, sliced
  
• 3 green onions, white and 2 inches of green, sliced
  
• 1 clove garlic, smashed
  
• 1 cup peeled, seeded and roughly chopped ripe tomatoes
  
• 1/2 cup peeled and sliced carrots
  
• 2 sprigs parsley
  
• 1 cup cold water
  
• 1 tsp freshly ground black pepper
  
• 1/2 tsp salt
  
• 1 Tbsp chopped parsley
  






Instructions



1. In a large heavy enamel or stainless-steel skillet, cook the bacon until crisp. Remove the bacon from the skillet and set aside. Drain the fat from the pan.
   
   
2. Heat the butter in the same pan. Sear the catfish pieces in several batches; remove from the pan and set aside.
   
   
3. Add the thyme, onion, green onion and garlic to the pan; saute 2 to 3 minutes, or until the onion softens a little. Add the tomatoes, carrots, sprigs of parsley and water, stirring well. Add the catfish and bacon. Season with the pepper, cover and cook the stew slowly over low heat on top of the stove for 25 minutes.
   
   Remove the sprigs of parsley and taste for seasoning. Add the salt and sprinkle with the chopped parsley.
   
   Makes 5 servings.