Yield: 6 servings
Measure | Ingredient |
---|---|
1 pounds | Catfish fillets, cut into chunks |
2 slices | Bacon, chopped |
1 cup | Chopped onion |
1 can | Sliced potators, drained |
1 can | Cooking tomatoes, chopped |
2 cups | Water |
1 can | Corn, drained |
¼ teaspoon | Tarragon |
½ teaspoon | Celery salt |
2 teaspoons | Parsley flakes |
½ teaspoon | Oregano |
¼ teaspoon | Salt |
\N \N | Pepper to taste |
1 teaspoon | Seafood seasoning |
2 teaspoons | Thyme |
In a large pot, fry bacon until crisp. Add onion and cook until tender. Add potatoes, tomatoes, and 2 cups water. Cover; simmer until potatoes are tender. Add corn and seasonings. Cook slowly and adjust seasonings, if necessary. Add yhe catfish 5 to 10 minutes before serving and simmer.
Serves four.
Posted by Alison Meyer. Courtesy of Fred Peters.