As the months start to fade to fall, there are three things I look forward to. College Football, cooler weather, and soups and stews. Nothing warms you up like a nice pot of soup or a stew. I have many favorites that I like to make, but one of them has to be Catfish Stew.
The abundant catfish that live in the southern lakes are a delicacy in the south. Most people recognize catfish as a Southern Delicacy when they are fried golden brown, but that is not the only way to have them. When we do make Crispy Southern Fried Catfish, we love to make our own Fail-Proof Seasoning.
Catfish is a moist, slightly sweet, and flaky texture. One of the main things on catfish fillets is taking out the bloodline before cooking them.
This darker red meat can have a strong fishy taste and removing it is the best practice. This is called the bloodline and it needs to be removed for the best flavor.
Once you do, you are left with pearly white fillets that are moist and delicate.
Where Did Catfish Stew Originate?
Considered by many as a South Carolina Traditional dish, Catfish stew combines tomatoes, bacon, potatoes, and Catfish filets to make a hearty and filling stew. Catfish stew was a staple along the banks of many fish camps back in the early days. Come along as I show you how to make catfish stew, South Carolina Style.
Catfish stew may go by a few different names such as South Carolina Catfish Stew, Charleston Catfish Stew, Lowcountry Catfish Stew, and Carolina Catfish Stew. So if you are looking the name up, just know it goes by different names sometimes.
In this Catfish stew recipe, the catfish breaks apart during the cooking process. You really don’t see much of it once it has cooked down to the consistency that I prefer. This is what makes a great southern catfish stew that is sure to please your taste buds!
How to make South Carolina Catfish Stew
Making South Carolina catfish stew is a delicious and comforting Southern dish. It only requires a few simple ingredients to make this awesome dish. Here is what you will need to make it:
If you can get fresh catfish fillets, as in you caught them yourself, those are best. If not you can buy them from most grocery stores.
Here are a few species of catfish that are in most southern waters.
These are the most common catfish that people eat. These are very tasty but stay away from larger ones. Larger fish tend to be a little stronger in taste. I like to keep catfish that are under 10 lbs for eating. Also, your larger fish is your breeder fish that helps replenish the water.
In my opinion, this is the best-eating catfish in the freshwaters. Again try to stay away from larger ones. Larger ones can be stronger and are also breeder fish.
These are very good-eating catfish as well. Really all of these species make great fried fish except for the Bullhead catfish.
In my opinion, this is not a good-eating catfish. You will also hear these called by the name of mudcat or mudfish.
I like to use red potatoes or russet potatoes. You will need about 8 potatoes for this recipe.
2 medium onions. I like to dice the onions up into smaller pieces.
Bacon is what really makes this dish. The smokey flavor of the bacon is really what sets this fish recipe apart from others.
I like to use good quality thick-cut bacon to render out the fat. I cut the bacon into small pieces and I will place the bacon in a large pot with my heat on medium-high heat then cook the bacon until the fat renders out. This is how I start this catfish stew recipe.
2 to 3 Celery Stalks
I will use 2 to 3 garlic cloves
I use one can of tomato paste
2 cans of diced tomatoes or diced fresh tomatoes if you have them.
This recipe calls for 2 tablespoons of Worcestershire sauce
I like to use Texas Pete or Franks Red Hot for this Catfish Stew Recipe. 2 tablespoons is what I recommend. Furthermore, If you like it hotter, then you can use more. You can always let the individuals add more as they dip out their bowls when they are ready to eat it. Also, a little cayenne pepper can be added for additional heat.
I like to use sea salt or kosher salt. Regular table salt can give your dish an off-taste. I recommend adding in just a small amount of salt to start with. 1 teaspoon of salt should be a good starting point. Let it cook for a little while then taste it.
I like to use black pepper in this dish. I do not add in too much since I add in hot sauce but Black pepper has a nice warm and woody flavor that really adds depth to this dish. Start with 1 teaspoon.
You will need roughly 2 quarts or 8 cups of water.
How to Cook:
Render the fat from the bacon
Step 1: Start with a large heavy bottom pot or large Dutch oven.
Step 2: Cut up the bacon into small 1-inch pieces. Put in the Dutch oven and turn the heat on to medium-high heat. We want to start rendering out the fat of the bacon.
Saute’ the Vegtables
Step 3: Once the bacon has started rendering the fat out, we will next put in our celery, onions, and garlic. Let them cook for about 3 to 5 minutes or until the celery and onions become translucent. Make sure to stir often so as not to burn the garlic and onions.
Add water, seasonings potatoes, and tomato paste
Step 4: Add 8 cups water. Next, add the tomato paste and hot sauce. You can also add in the seasonings at this point too. Bring the mixture up to a boil and stir to incorporate the tomato paste.
Step 5: Add in the potatoes once the tomato paste has been incorporated, turn the heat down to medium heat.
Add in Catfish Fillets
Step 6: Add in the catfish fillets. As the catfish fillets are cooking, I like to use my wooden spoon to break the fillets up.
Step 7: I like to let the potatoes cook down really well. I will usually let this go on a simmer for roughly an hour and a half to two hours. This will cause the catfish stew to thicken up slightly as the potatoes cook down and the stew reduces.
The total time will vary on how you like your stew. I like mine to thicken up a bit. Make sure to add a little water to it if it cooks down too much.
Step 8: Once it has gotten to the right consistency, it is time to serve it. Ladle out the stew into a bowl. Serve with saltine crackers and hot sauce.
- 2 lbs Catfish Fillets
- 1 lb Thick Cut Bacon
- 2 medium Onions, Diced
- 2-3 cloves Minced Garlic
- 2-3 Stalks Celery
- 8 Potatoes, Diced into 1/2 inch cubes. Red or Russet potatoes
- 2 cans Diced tomatoes
- 2 Quarts Water
- 1 Can Tomato paste
- 2 Tablespoons worcestershire Sauce
- 2 Tablespoons Hot Sauce, Texas Pete or Franks Red Hot is what I prefer
- 1 teaspoon salt
- 1 teaspoon black pepper
- Start with a large heavy bottom pot or large dutch oven.
- Cut up the bacon into small 1-inch pieces. Put in the dutch oven and turn the heat on to medium-high heat. We want to start rendering out the fat of the bacon.
- Once the bacon has started rendering the fat out, we will next put in our celery, onions, and garlic. Let them cook for about 3 to 5 minutes or until the celery and onions become translucent. Make sure to stir often so as not to burn the garlic and onions.
- Add in the water. Next, add the tomato paste and hot sauce. You can also add in the seasonings at this point too. Bring the mixture up to a boil and stir to incorporate the tomato paste.
- Add in the potatoes once the tomato paste has been incorporated, and turn the heat down to medium heat.
- Add in the catfish fillets. As the catfish fillets are cooking, I like to use my wooden spoon to break the fillets up.
- I like to let the potatoes cook down really well. I will usually let this go on a simmer for roughly an hour or two. This will cause the catfish stew to thicken up slightly as the potatoes cook down and the stew reduces. Make sure to add a little water to it if it cooks down too much.
- Once it has gotten to the right consistency, it is time to serve it. Ladle out the stew into a bowl. Serve with saltine crackers and hot sauce.
I like to cook my stew until the potatoes start to fall apart. Normally 2-3 hours simmer on low heat. If you do not like your potatoes like this you can cook it for about an hour and it will still be great. The potatoes help to thicken it up a bit once they start to fall apart.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Can I Use Olive Oil or Vegetable oil instead of Bacon?
Yes. You Can use olive oil or vegetable oil instead of bacon if you are looking for a healthy alternative. I will say that bacon is part of what gives this Catfish Stew recipe its unique flavor.
Can I Add in Cajun Seasoning?
Yes, you could add in cajun seasoning as well. Check out this Homemade Cajun Seasoning recipe.
What Can I add to Make The Catfish Stew spicer?
If you want to make the catfish spicer, you could add in some red pepper flakes and cayenne pepper, or just add in some more hot sauce. If I am serving a large crowd or my family, I will let them add in more of the spicer ingredients if they wish when they get their own bowl.
Can I Add Other Vegetables to this Dish?
Yes. You can add many other vegetables to this dish such as red bell peppers, green bell peppers, and okra to name a few. This catfish recipe is the basic recipe that is known for deep south cooking. From here you can make your own recipe.
What other spices and seasonings can I use?
Some people like to add bay leaves, thyme leaves, Oregano leaves, and even a tablespoon of chili powder. Again, you can make this your own recipe but I am giving you the starting point.
Side Dishes To Serve Catfish Stew With?
- White Rice- Catfish Stew could be served over the top of the rice in a bowl for a real true South Carolina dish!
- Marinated Cucumbers Onions & Vinegar (Cucumber Salad)
- Corn Bread
- Fried Green Tomatoes
- Collard Greens
- Saltine Crackers
Also, check out one of these recipes: