Lenten Catfish Stew

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

1 tablespoon unsalted butter
3 tablespoons bacon fat
1-1/2 cups finely diced onion
1/4 cup finely diced shallot
1 tablespoon minced garlic
3/4 teaspoon dried thyme
1-3/4 teaspoons salt, divided
1 medium carrot, peeled and thinly sliced
1-1/2 cups small new potatoes, sliced 1/3 inch thick
2 small ripe tomatoes, peeled, seeded and chopped
1/2 cup dry white wine
2-1/2 pounds U.S. Farm-Raised Catfish fillet, cut into 1 1/2 inch pieces
1/2 teaspoon ground black pepper
1/4 cup thinly sliced green scallions (white and 2 inches green)

In a heavy saucepan heat the butter and bacon fat until foaming. Add the diced onion and shallot; cook and stir for 5 minutes. Toss the garlic, thyme and 1-1/4 teaspoon of the salt into the pan, and cook 5 minutes longer. Add the sliced carrots and potatoes; cook and stir for 5 minutes. Add the chopped tomatoes, white wine, and 8 cups water; bring to a simmer. Simmer, skimming the surface occasionally, until the potatoes and carrots are tender, about 15 minutes.

While the soup is simmering, season the catfish pieces liberally with remaining 1/2 teaspoon 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 minutes. Taste for seasoning, adding additional salt and black pepper as desired.

Yield: 8 servings