Ingredients

3 slices smoked bacon

1 medium onion, chopped

2 shallots, finely chopped

1 large clove of garlic, finely chopped

1/2 teaspoon dried thyme leaves

1 bay leaf

1 teaspoon sea salt

1/2 teaspoon coarsely ground black pepper

4-1/2 cups water

1 cup fresh, ripe tomatoes peeled, seeded and chopped into 1/2-inch chunks

1/2 cup thinly sliced carrots

1 cup small new potatoes, scrubbed and halved

3 pounds genuine U.S. farm-raised catfish fillets, cut into 2- to 3-inch pieces

2 Tablespoon finely chopped parsley

3 scallions, thinly sliced (white and 2 inches of green)

additional chopped parsley for garnish

Directions: In small sauté pan, cook bacon until crisp. Set aside. Add onion and shallots and cook over medium-low heat until translucent. Add garlic, thyme, parsley, salt and pepper and cook 2 minutes more. Add water and bring to a boil.

Reduce heat to a low simmer and cook partially covered for 45 minutes. Add tomatoes, carrots and potatoes and cook until tender. Add farm-raised catfish pieces, parsley and scallions, stirring gently until fish is cooked through. Carefully adjust seasoning and serve hot, garnished with chopped parsley.

Serves: 6 to 8 as a first course or 4 as a hearty entree.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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