Ensopado de bagre

Ingredientes

• 1/2 lb thick-cut bacon or fatback, cut into 1/2-inch pieces
• 1 large onion, finely diced
• 1/2 cup finely diced celery
• 1 14-ounce can petite diced tomatoes, undrained
• 2 tablespoons ketchup
• 1 tablespoon worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 1/2 teaspoon red pepper flakes
• 3 medium potatoes, peeled and diced
• 1 lb catfish fillets OR 1.5-2 lbs whole, dressed catfish

Modo de preparo

1. 1

   Brown bacon or fatback in a Dutch oven or large pot over medium-high heat until crisp. Add onions and celery then sauté until onions are tender (3-5 minutes).

2. 2

   Add tomatoes, ketchup, worcestershire, seasonings and potatoes then stir well. Add water to the pot until potatoes are just submerged.

3. 3

   Bring pot to a boil then reduce heat to medium-low, cover and cook for 20 minutes or until potatoes are tender.

4. 4

   Directions for using catfish fillets: Rinse fish well, cut into bite-sized pieces then add to stew. Cover then continue cooking for 5 minutes or until fish is cooked through and flaky.

5. 5

   Directions for using whole, dressed catfish: Rinse fish really well and remove tails. Add whole, dressed catfish, cover then continue cooking for 10-15 minutes or until catfish is cooked through. Remove catfish from the pot then remove the cooked fish from the bones and skin. Discard bones and skin. Add cooked catfish back to the stew then gently stir.

6. 6

   Taste for seasoning then add salt and pepper if desired. Remove from heat, cover then allow stew to rest for 15-20 minutes before serving.