Catfish Stew

First prepared January, 2008, Catfish nuggets are sold at a lower price than fillets.

2 rashers bacon, diced
1 medium onion, chopped
2 ribs of celery, sliced crosswise
1/2 c sweet red pepper, diced
1 medium carrot, diced
1 t fennel seed
1 t dry tarragon, rubbed
4 medium potatoes, peeled and cut into large dice
4 c chicken stock
1/4 c minced parsley
2 lbs catfish nuggets, cut into bite-size pieces
1 c milk or light cream
tapioca or corn starch suspended in a little cold water
2 t salt
1 t freshly ground pepper
sliced green onions to garnish

In a large heavy pot, over medium heat saute the bacon until crisp. Add onions, celery, and carrots, and stir. Cook with occasional stirring until they begin to color. Add the peppers and herbs. When soft, add potatoes and broth. Return to a low boil and simmer 20 minutes, adding the parsley after 10 minutes. Add the fish and return to simmer for 5 minutes. Do not boil. Add the milk, raise the heat to low boil and add the starch suspension gradually with stirring until the stew is somewhat thickened. Adjust seasoning. Ladle into bowls and garnish with green onions. With hot crusty bread and butter, serves 6 to 8.

Fish Steamed in Ground Bean Sauce, Scallions, and Ginger, Chinese style

First prepared in Seattle, 1968, from a recipe book published by a Victoria, BC grocery. Steaming is a traditional method in Chinese cuisine. Its many virtues include fuel economy, protection from drying and over-cooking, speed, and conserving nutrients. Any Asian grocery stocks (in jars or cans) ground (brown) bean sauce. It is salty and savory but not spicy.

12 oz fish filets (flounder, tilapia, catfish, pollock, cod, or similar fish)
1/4 c (60 ml) ground (brown) bean sauce
4 to 6 scallions (green onions), cut in half lengthwise
2 t ginger root, peeled and finely diced

Arrange the fish in a single layer in a dish with deep sides to capture the flavorsome juices formed during cooking. Spread the bean sauce, and distribute the scallions and ginger artfully. Steam for 15 to 25 minutes depending on the thickness of the fillets. Serve with steamed rice, topping each serving with the pan liquor and the aromatic vegetables. Serves four, as part of a family-style meal.

[Another] Seafood Stew

First prepared April 15, 2008. 'Another' means one more seafood stew recipe, and also, for DrDaddy, one more try at a seafood stew.

2 T canola oil (or 4 T if salt pork is omitted)
2 oz lean salt pork, diced
2 ribs celery + leafy tops, sliced crosswise
1 leek, white part and tender green part, quartered and sliced crosswise
1/4 cup sliced shallots
2 carrots, peeled, quartered and sliced crosswise
1/2 medium yellow onion, coarsely chopped
1/2 c, frozen sweet corn, thawed
1 c sweet red pepper, diced (or ancho chiles, soaked in warm water, drained well, and chopped)
2 medium russet potatoes (about two cups), peeled, cut into 1/4 inch dice
1/4 c flour
1 qt fish stock + chicken broth, as needed to cover
1 lb firm white fish filets (e.g., whiting, catfish, cod, or tilapia) brined and cut into bite size pieces
1/2 lb frozen raw medium shrimp, brined, shelled (reserve for stock) and cut into bite size pieces
1 c milk
1 c light cream
1/4 c minced parsley
sea salt and freshly-ground black pepper, to taste
2 T lemon juice
sliced green onions or chives, as garnish

Brine the fish and shrimp for 30 minutes in a quart of cold water + 1/4 c sugar and 1/4 c kosher salt. Drain in a colander and cover with ice  until ready to proceed. This treatment rinses, firms up and flavors the seafood. Prepare a stock by simmering shrimp shells, fish trimmings, vegetable trimmings, peppercorns, a bayleaf and sufficient water to yield a quart or so.  In a large heavy pot, heat oil over medium-high and add chopped salt pork. Fry until crisp. Add the peppers, and fry until they begin to color. Add the corn, and continue frying until it heats through. Add celery, leeks, shallots, onions, and carrots. Cook about 6 minutes until tender and lightly browned. Stir in flour, and cook until the roux turns a light tan. Add potatoes, and cook until they are partly tender (test with a paring knife). Add the shrimp stock and additional chicken stock as needed and bring to a slow boil to thicken. When potatoes are tender, stir in the fish and shrimp. Add additional broth if needed to cover. Lower heat and simmer a few minutes. Stir in parsley, cream, milk, and lemon juice. Heat through gently. Season with salt and plenty of freshly ground pepper. Garnish each serving with green onions or chives. Serves 6 to 8 generously. Great with freshly-baked corn bread or dark pumpernickel.