Savannah River Catfish Stew - cooking recipe

Ingredients

4 slices thick-cut bacon, cut into lardons (or 2 T. canola oil)
1 onion, chopped (preferably Vidalia)
2 large russet potatoes, peeled and cut into 1/4-inch pieces
2 tablespoons all-purpose flour
3 cups water
3 cups milk
1 sprig thyme
1 bay leaf, preferably fresh
1/2 teaspoon cajun seasoning or 1/2 teaspoon cayenne pepper
2 lbs catfish fillets, cut into strips
2 tablespoons chopped fresh flat-leaf parsley
coarse salt
fresh ground black pepper

Preparation

Line a plate with paper towels; in a saucepan, cook the bacon over moderate heat until crisp, about 5 minutes; using slotted spoon, remove the bacon to prepared plate to drain.
Pour off all but 1 tablespoon of bacon grease.
Add in onion and potatoes to saucepan; cook/stir often, until golden, 5-7 minutes.
Sprinkle the flour over the vegetables and stir to coat and combine.
Stir in the water and milk; add the thyme, bay leaf, and cajun seasoning; bring to a boil over high heat.
Reduce heat to low, cover, and simmer until the potatoes are just tender, about 15 minutes.
Add in the catfish; simmer, uncovered, until the fish is falling apart, an additional 15-20 minutes.
Remove the thyme and bay leaf; discard.
Add in the parsley; stir to combine.
Taste and adjust seasoning with salt, pepper, Cajun seasoning.
Ladle into warm bowls and garnish with reserved bacon.