Catfish Stew
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INGREDIENTS 6 slices thick-cut bacon, diced
1 large onion, diced
2 cloves garlic, minced
1 large potato, peeled and diced
1 large or 2 small carrots, peeled and thinly sliced
2 (14.5-ounce) cans diced tomatoes or sliced stewed tomatoes, undrained
6 cups bottled clam juice or chicken or fish stock
1/2 cup dry white wine
1 bay leaf
2 pounds skinless U.S. Farm-Raised catfish fillets, cut into 3-inch pieces
1 (8-ounce) can tomato sauce
1/3 cup chopped fresh parsley
Dash of Tabasco sauce
Salt and freshly ground black pepper, to tasteHeat a Dutch oven over medium-high heat and add the bacon. Sauté until the bacon is crisp. Remove with a slotted spoon and drain on a paper towel-lined plate. Remove all but 2 tablespoons of bacon drippings from the pan.
Add the chopped onion and garlic and sauté over medium heat until the onion is translucent, about 4 to 5 minutes. Add the potatoes, carrot, tomatoes, clam juice or broth, white wine, and bay leaf; simmer for about 25 minutes, until the potatoes are tender.
Add the catfish, tomato sauce, chopped parsley, Tabasco, salt, and pepper. Simmer, covered, for 20 to 30 minutes more. Add the reserved bacon pieces and stir to break up the catfish pieces.
Makes 8 to 10 servings
NOTE - While the roots of this stew are "Deep-South," you can make a few changes and come up with a Mediterranean version. Simply omit the bacon and heat 2 tablespoons of olive oil in the Dutch oven. Add a tin of anchovies along with the onions and garlic, and then follow the recipe as directed.