Catfish stew

Ingredients

- ½ pound of sliced fat back

- 1 medium onion, chopped

- 2 shallots, finely chopped

- 3 garlic cloves, chopped

- ½ teaspoon dried thyme leaves

- 4-5 bay leaves

- 1 teaspoon sea salt

- ½ teaspoon ground black pepper

- 4 ½ cups of lobster stock

- 1 cup fresh, tomatoes, diced

- 1 cup of small new potatoes, diced

- 3 pounds catfish fillets, cut into 2 inch pieces

In a stock pot or large sauce pan, render fat back until completely browned (remove fat back). Add onions, shallots and garlic, sauté for 2-3 minutes until onions are translucent. Add thyme, salt, pepper and cook for 2 minutes. Add lobster stock, potatoes, bay leaves and bring to a boil. Reduce heat and simmer for 10 minutes then add catfish. Simmer for 40 minutes or until the potatoes are tender. Serve over rice.