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1
Preheat the oven to 425.
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2
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.
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3
In the saucepan, heat 1 teaspoon of the olive oil.
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4
Add the pancetta and cook over moderate heat until the fat has rendered, about 4 minutes.
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5
Using a slotted spoon, transfer the pancetta to a plate.
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6
Add the turnips, carrots, scallion bulbs and hominy to the saucepan and cook over moderate heat, stirring occasionally, until richly glazed, about 8 minutes.
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7
Cut enough of the scallion greens into 2-inch lengths to make 1/2 cup; finely chop the remaining greens to make 1 cup.
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8
Add the vegetable stock, the 1/2 cup of scallion greens and the parsley to the saucepan.
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9
Cover and simmer over low heat until the scallion bulbs are tender, about 2 minutes.
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10
Stir in the lemon juice, marjoram, thyme, allspice and cayenne.
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11
Stir in the butter, 1 tablespoon at a time, and season with salt and pepper.
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12
Cover the stew and remove from the heat.
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13
In a skillet, heat the remaining 1 tablespoon of olive oil.
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14
Add the 1 cup of chopped scallion greens and cook over high heat until softened, about 1 minute.
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15
Scrape the scallion greens and oil into a medium bowl.
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16
Stir in the bread crumbs and pecans and season with salt and pepper.
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17
Arrange the catfish fillets on a large rimmed baking sheet and season with salt and pepper.
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18
Press the bread crumb mixture on each fillet to form a crust.
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19
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.
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20
Gently reheat the hominy stew and spoon into shallow bowls.
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21
Scatter the reserved pancetta on top and serve with the catfish.
