Catfish Stew

5 from 2 votes

Catfish Stew is a South Carolina classic and a comforting bowl of goodness that’s warming and oh so satisfying. Imagine a dish that combines the succulence of catfish, the smokiness of bacon, and a mix of vegetables and spices.

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 335kcal

Equipment

Dutch Oven

Ingredients

2 slices thick-sliced bacon sliced into ½ inch wide pieces
1 cup diced yellow onion
½ cup diced celery
½ cup diced green bell pepper
2 cloves garlic minced
½ teaspoon dried thyme
¾ teaspoon kosher salt divided
1 14- ounce can petite diced tomatoes
3 cups chicken stock
½ teaspoon Worcestershire sauce
½ teaspoon hot sauce
½ teaspoon black pepper
8 ounces Yukon gold potatoes diced
1 pound catfish filets
1 ½ tablespoons minced fresh parsley

Instructions

In a Dutch oven, cook bacon until crispy (about 6-7 minutes). Remove bacon with a slotted spoon and set aside.
In the same pot, cook onion, celery, and bell pepper until onion is softened (about 4 minutes). Add ¼ teaspoon salt, garlic, and thyme, and cook for an additional minute.
Pour in diced tomatoes (with juice), chicken stock, Worcestershire sauce, hot sauce, black pepper, and remaining ½ teaspoon of salt. Cover and bring to a boil, then reduce to a simmer.
Add diced potatoes, cover, and cook for 8-10 minutes until potatoes are fork-tender.
Add catfish fillets, cover, and cook until fish is cooked through and flaky (about 6 minutes). Break the fish into smaller pieces.
Garnish with minced parsley. Serve the catfish stew immediately, either on its own or with rice and crusty bread.

Nutrition