Active Time
40 MIN
Total Time
1 HR
Serves : 4

How to Make It

Step 1    

Preheat the oven to 425°. In a medium saucepan of boiling salted water, cook the turnips and carrots until tender, 5 minutes; drain, transfer to a bowl and wipe out the saucepan. In the saucepan, heat 1 teaspoon of the olive oil. Add the pancetta and cook over moderate heat until the fat has rendered, about 4 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the turnips, carrots, scallion bulbs and hominy to the saucepan and cook over moderate heat, stirring occasionally, until richly glazed, about 8 minutes.

Step 2    

Cut enough of the scallion greens into 2-inch lengths to make 1/2 cup; finely chop the remaining greens to make 1 cup. Add the vegetable stock, the 1/2 cup of scallion greens and the parsley to the saucepan. Cover and simmer over low heat until the scallion bulbs are tender, about 2 minutes. Stir in the lemon juice, marjoram, thyme, allspice and cayenne. Stir in the butter, 1 tablespoon at a time, and season with salt and pepper. Cover the stew and remove from the heat.

Step 3    

In a skillet, heat the remaining 1 tablespoon of olive oil. Add the 1 cup of chopped scallion greens and cook over high heat until softened, about 1 minute. Scrape the scallion greens and oil into a medium bowl. Stir in the bread crumbs and pecans and season with salt and pepper. Arrange the catfish fillets on a large rimmed baking sheet and season with salt and pepper. Press the bread crumb mixture on each fillet to form a crust. Roast the fish on the top shelf of the oven for about 8 minutes, until the crust is crisp and the fish is just cooked through.

Step 4    

Gently reheat the hominy stew and spoon into shallow bowls. Scatter the reserved pancetta on top and serve with the catfish.

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