Catfish Stew

Catfish Stew

3 slices smoked bacon
1 medium onion, chopped
2 shallots, finely chopped
1 large clove garlic, finely chopped
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 1/2 cups water
1 large ripe tomato, peeled, seeded and chopped into 1-inch chunks
1/2 cup thinly sliced carrots
1 cup small new potatoes, scrubbed and halved
3 pounds U.S. Farm-Rasied Catfish fillets, cut into 2- to 3-inch pieces
2 tablespoons finely chopped fresh parsley
3 green onions, thinly sliced
For garnish: Chopped parsley and lemon wedges

1. Cook bacon in a large saucepan until crisp. Drain on paper towels and set aside. Drain off all but 4 tablespoons of bacon fat from the pan. Add onion and shallots and sauté over medium-low heat until translucent. Add garlic, thyme, bay leaf, salt and pepper and cook for 2 minutes. Add water and bring to a boil. Adjust heat to keep stew at a simmer and cook, partially covered, for 45 minutes, stirring occasionally.
2. Add tomato, carrots and potatoes and cook until tender. Add catfish pieces, parsley and green onions and cook, stirring gently, until fish is flakes easily when tested with a fork. Crumble bacon and stir into the stew. Taste and adjust seasoning. Serve garnished with chopped parsley and lemon wedges.

recipe source U.S. Catfish