Email to Cat      

Savannah River Catfish Stew

Source of Recipe

From "Bon Appétit, Y'all" by Virginia Willis


Recipe Introduction

"If you are not catching your own, make a point to buy American farm-raised catfish, which are fed a diet of high-protein pellets made from soybean meal, corn, and rice that give the flesh a consistent, sweet, mild flavor. You just don't know what you're getting if you buy imported fish."

List of Ingredients

â—¦  4 slices thick-cut bacon, cut into lardons; 1 ounce fatback; or 2 tablespoons canola oil
â—¦  1 onion, preferably Vidalia, chopped
â—¦  2 large russet potatoes, peeled and cut into ¼-inch pieces
â—¦  2 tablespoons all-purpose flour
â—¦  3 cups water
â—¦  3 cups milk
â—¦  1 sprig of thyme
â—¦  1 bay leaf, preferably fresh
â—¦  ½ teaspoon Cajun seasoning, cayenne pepper, or Creole seasoning
â—¦  2 pounds catfish fillets, cut into strips
â—¦  2 tablespoons chopped fresh flat-leaf parsley
â—¦  Coarse salt and freshly ground black pepper


Recipe

Line a plate with paper towels. In a saucepan, cook the bacon over medium heat until crisp, about 5 minutes. Using a slotted spoon, remove the bacon to the prepared plate to drain. Pour off all but 1 tablespoon of the grease (reserve the excess fat for another use or dispose).

Add the onion and potatoes to the saucepan and cook, stirring often, until golden, 5 to 7 minutes. Sprinkle over the flour and stir to coat and combine. Stir in the water and milk. Add the thyme, bay leaf, and Cajun seasoning. Bring to a boil over high heat. Decrease the heat to low and simmer until the potatoes are just tender, about 15 minutes.

Add the catfish and simmer, uncovered, until the fish is falling apart, an additional 15 to 20 minutes. Remove the thyme and bay leaf and discard. Add the parsley and stir to combine. Taste and adjust for seasoning with salt and pepper. Ladle into warmed bowls and garnish with the reserved bacon.

Serves 4 to 6