- Posted February 22, 2013 by
1 lb. bacon
1 ½ lbs. catfish fillets
1 ½ cups chopped onion
4 cups diced potatoes
32 oz. canned tomatoes
1/3 cup tomato paste
2 tablespoons Worcestershire sauce
Pepper (freshly ground)
In a large skillet, fry the bacon slices. Drain on absorbent paper, then cut into bite-sized pieces.(recettes avec truffes noires)
Cut the catfish into bite-sized pieces.
Remove all but a few tablespoons of bacon grease from the pan. Cook the fish and onions in the skillet until the onions are tender.
Put the potatoes, tomatoes, tomato paste, and Worcestershire sauce in a large pot. Season with salt and pepper. Bring to a boil. Cover. Reduce heat and simmer until the potatoes are tender.(raviole aux cepes)
Add the catfish, onions, and bacon. Cover and simmer for 20 minutes.