Savannah River Catfish Stew

Total Time: 1 hr 32 mins Preparation Time: 45 mins Cook Time: 47 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.