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Catfish Stew
Food Management Staff
February 1, 2007
1 Min Read
FM Staff
Yield: 16 servings
2 Tbsps.unsalted butter
6 Tbsps.bacon fat
3 cups onion, finely diced
1 /2 cup shallot, finely diced
2 Tbsps.garlic, minced
1 ½ tsps.dried thyme
3 ½ tsps.salt, divided
2 medium carrots, peeled and thinly sliced
3 cups small new potatoes, sliced 1 /3 -in. thick
4 small ripe tomatoes, peeled, seeded and chopped
1 cup dry white wine
8 cups water
5 lbs.catfish fillets,cut into 1 ½ -in.pieces
1 tsp.ground black pepper
3 Tbsps.chopped parsley
1 /2 cup thinly sliced green scallions (white and 2-in.green)
In a heavy saucepan, heat the butter and bacon fat until foaming. Add diced onion and shallots; cook and stir for 5 minutes. Toss garlic, thyme and 11⁄2 tsps. salt into the pan, and cook 5 minutes longer.
Add carrots and potatoes; cook and stir for 5 minutes. Add chopped tomatoes, white wine and water; bring to a simmer. Continue simmering, skimming the surface occasionally, until the potatoes and carrots are tender, about 15 minutes.
While soup is simmering, season catfish pieces liberally with remaining 1 tsp. salt and black pepper.
When potatoes are tender, add seasoned catfish, parsley and scallions to the saucepan. Simmer, partially covered, for 5 minutes. Taste for seasoning, adding additional salt and black pepper as desired.
Recipe and photo by U.S. Farm-Raised Catfish.
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