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Catfish Stew
3 pounds fresh catfish, skinned, cleaned, boned and cut into 6 to 8 pieces
4 tablespoons butter
1/2 teaspoon dried thyme leaves
1 medium size yellow onion, sliced
3 scallions, white part plus 2 inches of green, sliced
1 clove garlic, smashed
1/2 pound shelled and deveined medium-size shrimp
1 cup peeled, seeded, roughly chopped, ripe tomatoes
1/2 cup sliced carrots
1/2 cup sliced celery
2 or 3 parsley sprigs
1 cup cold water
1 teaspoon freshly ground black pepper
1 teaspoon salt, optional
1 tablespoon chopped parsley
Rinse pieces of fish under cold running water and pat dry. In heavy enamel or stainless-steel skillet, heat butter until foaming. Add thyme, then sear catfish pieces well. Remove fish to platter. Add onion, scallions and garlic to pan; saute 2 to 3 minutes until onion softens a little. Add shrimp, tomatoes, carrots, celery, sprigs of parsley and water; stir well. Add catfish. Season with pepper; cover and cook stew slowly over low heat on top of stove for 25 minutes. Remove sprigs of parsley and taste for seasoning. Add salt (if desired) and sprinkle with chopped parsley.
Makes 4 servings.
Carbs 8 g.
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