Savannah River Catfish Stew

Categories: Fish, Main Dish, Stew

Ingredients

• 4 slices thick-cut bacon , cut into lardons (or 2 T. canola oil)
• 1 onion , chopped (preferably Vidalia)
• 2 large russet potatoes , peeled and cut into 1/4-inch pieces
• 2 tablespoons all-purpose flour
• 3 cups water
• 3 cups milk
• 1 sprig thyme
• 1 bay leaf , preferably fresh
• 1/2 teaspoon cajun seasoning or 1/2 teaspoon cayenne pepper
• 2 lbs catfish fillets , cut into strips
• 2 tablespoons chopped fresh flat-leaf parsley
• coarse salt
• fresh ground black pepper

Directions

1. Line a plate with paper towels; in a saucepan, cook the bacon over moderate heat until crisp, about 5 minutes; using slotted spoon, remove the bacon to prepared plate to drain.

2. Pour off all but 1 tablespoon of bacon grease.

3. Add in onion and potatoes to saucepan; cook/stir often, until golden, 5-7 minutes.

4. Sprinkle the flour over the vegetables and stir to coat and combine.

5. Stir in the water and milk; add the thyme, bay leaf, and cajun seasoning; bring to a boil over high heat.

6. Reduce heat to low, cover, and simmer until the potatoes are just tender, about 15 minutes.

7. Add in the catfish; simmer, uncovered, until the fish is falling apart, an additional 15-20 minutes.

8. Remove the thyme and bay leaf; discard.

9. Add in the parsley; stir to combine.

10. Taste and adjust seasoning with salt, pepper, Cajun seasoning.

11. Ladle into warm bowls and garnish with reserved bacon.

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