Recipe by Chef Scott Peacock of the Watershed Restaurant, as seen in the cookbook, From The Gift of Southern Cooking, by Edna Lewis and Scott Peacock.
1 tablespoon unsalted butter
3 tablespoons bacon fat (or substitute unsalted butter)
1 1/2 cups finely diced onion
1/4 cup shallots, finely diced
1/4 cup thinly sliced green onions (white and 2-inch green)
1 tablespoon minced garlic
3/4 teaspoon dried leaf thyme
1 3/4 teaspoons salt - divided use
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 fillets, cut into 1 1/2-inch pieces
1/2 teaspoon ground black pepper
8 cups water
- 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 teaspoons 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 cup 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 green onions to the saucepan. Cook, partially covered, at a gentle simmer for 5 minutes.
- Taste for seasoning, adding additional salt and black pepper as desired.
Makes 8 servings.
Recipe and photograph provided courtesy of The Catfish Institute.