Catfish Stew with Bacon

Description
A catfish stew recipe featuring bacon, vegetables, and garlic.

Ingredients

 * 3 slices smoked bacon
 * 1 medium onion, chopped
 * 2 shallots, finely chopped
 * 1 large clove garlic, finely chopped
 * ½ teaspoon dried thyme
 * 1 bay leaf
 * 1 teaspoon salt
 * ½ teaspoon freshly ground black pepper
 * 4½ cups water
 * 1 large ripe tomato, peeled, seeded and chopped into 1-inch chunks
 * ½ cup thinly sliced carrots
 * 1 cup small new potatoes, scrubbed and halved
 * 3 pounds U.S. farm-rasied catfish fillets, cut into 2- to 3-inch pieces
 * 2 tablespoons finely chopped fresh parsley
 * 3 green onions, thinly sliced
 * For garnish: chopped parsley and lemon wedges

Directions

 * 1) Cook bacon in a large saucepan until crisp. Drain on paper towels and set aside. Drain off all but 4 tablespoons of bacon fat from the pan.
 * 2) Add onion and shallots and sauté over medium-low heat until translucent.
 * 3) Add garlic, thyme, bay leaf, salt and pepper and cook for 2 minutes.
 * 4) Add water and bring to a boil. Adjust heat to keep stew at a simmer and cook, partially covered, for 45 minutes, stirring occasionally.
 * 5) Add tomato, carrots and potatoes and cook until tender.
 * 6) Add catfish pieces, parsley and green onions and cook, stirring gently, until is flakes easily when tested with a fork.
 * 7) Crumble bacon and stir into the stew. Taste and adjust seasoning.
 * 8) Serve garnished with chopped parsley and lemon wedges.