Catfish Stew

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.