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Catfish Stew
Courtesy of The Catfish Institute
Servings: 8
Prep Time: 15 Min.
Cook Time: 35 Min.
What you need:
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1 Tbsp. unsalted butter
3 Tbsp. bacon fat (or substitute unsalted butter)
1 1/2 c. finely diced onion
1/4 c. shallots, finely diced
1/4 c. thinly sliced scallions (white and 2 in. green)
1 Tbsp. minced garlic
3/4 tsp. dried leaf thyme
1 3/4 tsp. salt, divided
1 medium carrot, peeled and thinly sliced
1 1/2 c. small new potatoes, sliced 1/3 in. thick
2 small ripe tomatoes, peeled, seeded and chopped
1/2 c. dry white wine
2 1/2 lb. U.S. Farm-Raised catfish fillets, cut into 1 1/2 in. pieces
1/2 tsp. black pepper
8 c. water
What to do:
1. In a heavy saucepan heat the butter and bacon fat until foaming. Add the diced onion and shallot; cook and stir for 5 min. Toss the garlic, thyme and 1-1/4 tsp. of the salt into the pan, and cook 5 min. longer.
2. Add the sliced carrots and potatoes; cook and stir for 5 min. Add the chopped tomatoes, white wine, and 8 c. water; bring to a simmer. Simmer, skimming the surface occasionally, until the potatoes and carrots are tender, about 15 min.
3. While the soup is simmering, season the catfish pieces liberally with remaining 1/2 tsp. salt and black pepper. When potatoes are tender, add the seasoned catfish, parsley and scallions to the saucepan. Cook, partially covered, at a gentle simmer for 5 min. Taste for seasoning, adding additional salt and black pepper as desired.

Recipe courtesy of Chef Scott Peacock, Watershed Restaurant
From The Gift of Southern Cooking - Edna Lewis & Scott Peacock
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