6 - 8
How to cook Catfish Stew with Smoked Bacon
- 3 pounds catfish fillets, cut into 2- to 3-inch pieces
- 3 slices smoked bacon
- 1 medium onion, chopped
- 2 shallots, finely chopped
- 1 large clove of garlic, finely chopped
- 1/2 teaspoon dried thyme leaves
- 1 bay leaf
- 1 teaspoon sea salt
- 1/2 teaspoon coarsely ground black pepper
- 4-1/2 cups water
- 1 cup fresh, ripe tomatoes peeled, seeded and chopped into 1/2-inch chunks
- 1/2 cup thinly sliced carrots
- 1 cup small new potatoes, scrubbed and halved
- 2 Tablespoon finely chopped parsley
- 3 scallions, thinly sliced (white and 2 inches of green)
- Additional chopped parsley for garnish
- In small saute pan, cook bacon until crisp. Set aside. Add onion and shallots and cook over medium-low heat until translucent. Add garlic, thyme, parsley, salt and pepper and cook 2 minutes more. Add water and bring to a boil.
- Reduce heat to a low simmer and cook partially covered for 45 minutes. Add tomatoes, carrots and potatoes and cook until tender. Add catfish pieces, parsley and scallions, stirring gently until catfish is cooked through.
- Carefully adjust seasoning and serve hot, garnished with chopped parsley.
This recipe for Catfish Stew with Smoked Bacon serves/makes: 6 - 8
The Catfish Stew with Smoked Bacon recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Catfish
Preparation Method: Soup/Stew