- STEP 1
Put the catfish slices in a bowl, sprinkle with lemon juice and let stand for about 1 hour.
- STEP 2
Then pour in a pan over low heat the hogao, butter, thyme, cumin and salt; Slowly add milk and stir with a wooden spoon and boil the mixture.
- STEP 3
incorporate catfish slices, cover the pan and continue cooking over low heat for about 20 minutes.
- STEP 4
Finally, remove the thyme branches from the stew, add the bread crumbs and cook for about 5 minutes. Before serving the stew sprinkle with chopped parsley and serve with rice, fried plantains and avocado.
