Savannah River Catfish Stew

In 'Bon Appetit Ya'll' by Virginia Willis

• Ready In: 1 hr 32 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.