Ingredients: 3 lbs fresh Catfish fillets, cut into 2- to 3-inch pieces 3 slices smoked bacon 1 cup fresh, ripe tomatoes peeled, seeded and chopped into 1/2-inch chunks 1/2 cup thinly sliced carrots 1 cup small young potatoes, scrubbed and halved 1 medium onion, chopped 2 shallots, finely chopped 1 large clove of garlic, finely chopped 1/2 tsp. dried thyme leaves 2 tbsp. finely chopped parsley 3 scallions, thinly sliced (white and 2 inches of green) 1 bay leaf 1 tsp. sea salt 1/2 tsp. coarsely ground black pepper 4-1/2 cups water Additional chopped parsley for garnish

Serves/Makes: 6-8

How to cook Catfish Stew with Smoked Bacon:

• Wash the pieces of fish thoroughly under cold running water; drain it well.
• 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.

Notes:

How to fillet Catfish