Welcome back to Our Kitchen! On the menu tonight, Catfish Stew.
Catfish Stew
This (slightly modified) recipe was featured in The South Carolina Wildlife Cookbook, 2nd edition. Serves 12 or can easily be frozen to enjoy later!
- 4-6 lb. Catfish Filets (cut into 1 in. pieces)
- 1/2 lb. Bacon (chopped)
- 4 medium Onions (chopped)
- 4-5 medium Potatoes (cut into 1 in. pieces)
- 4 cups Water
- 1 bottle Ketchup
- 2 cans Tomato Soup
- 1 tbsp. Beef Bouillon (or 1 cube)
- 2 tbsp. Worcestershire Sauce
- Salt, Black Pepper, Cajun Seasoning, and Tobasco (to taste)
- 1 stick Butter
Fry bacon in a 10 qt or larger stew pot
Remove bacon and sauté onions in bacon grease until light brown
Add water, ketchup, soup, beef bouillon, Worcestershire, and seasonings
Bring to a boil then add potatoes
Once potatoes are fork soft, add catfish and simmer for 30 mins (continually skim foam off the top)
Add butter and cook for an additional 10 mins
SCDNR Blog 