Catfish Stew
Catfish stew is a hearty and filling stew that combines Catfish fillets, potatoes, tomatoes, and bacon. It originated in South Carolina and is loved by many in this local region. This recipe will show you how to make catfish stew.
Ingredients
- 2 lbs Catfish Fillets
- 1 lb Thick Cut Bacon
- 1 Onion Diced
- 2-3 cloves Minced Garlic
- 2-3 ribs Celery
- 8 Potatoes Diced into 1/2 inch cubes
- 2 cans Diced tomatoes
- 2 tablespoons Olive oil or canola
- 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
- Salt and Pepper to taste
Instructions
- Dice up the onion, mince garlic, cut up celery, and cut potatoes in nice even pieces. Set potatoes aside in a separate bowl. You can combine the other vegetables if you like.
- Cut up bacon into small pieces
- Add oil to a large stockpot and cut on high heat
- Add in bacon and cook until fat is rendered and pieces get crispy
- Add in celery, onions, and Garlic. Cook until onions are translucent.
- Add in tomatoes with the juice and the can of tomato paste.
- Add in the water then the potatoes.
- Add in Worcestershire sauce, hot sauce, and salt/pepper.
- Bring up to a boil then cut down on low heat.
- Add in the catfish filets. Stir occasionally to break up the pieces of filets and to keep stew from sticking to the bottom of the pot.
- Simmer for at least an hour. I like to cook mine for 2-3 hours. Once the vegetables get to the desired tenderness, you can serve it. I like mine once the potatoes start to fall apart. This helps to thicken the stew. Enjoy!
Notes
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.