CATFISH STEW

Yield: 4-6 Servings

Catfish Stew

INGREDIENTS:

• 1/2 lb thick-cut bacon or fatback, cut into 1/2-inch pieces

• 1 medium onion, finely diced

• 1/2 cup finely diced celery

• 1 14-ounce can petite diced tomatoes, undrained

• 3 tablespoons ketchup

• 1 tablespoon worcestershire sauce

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon thyme

• 1/2 teaspoon red pepper flakes

• 3 medium potatoes, peeled and diced

• 1 lb catfish fillets OR 1.5-2 lbs whole, dressed catfish (see note)

• 1 cup fish stock OR water (see note)

INSTRUCTIONS:

Brown bacon or fatback in a Dutch oven or soup pot over medium-high heat until crisp. Add onions and celery then sauté until onions are tender (3-5 minutes).

Directions for using catfish fillets:

Add tomatoes, fish stock, ketchup, worcestershire, seasonings and potatoes then stir well. Add water to the pot until potatoes are submerged. Bring pot to a boil then reduce heat to medium-low, cover and cook for 20-30 minutes or until potatoes are very tender.

Add catfish, cover then continue cooking for 10 minutes. Taste for seasoning then add salt and pepper if desired. Remove from heat, cover then allow stew to rest for 15-20 minutes before serving. 

Directions for using whole, dressed catfish:

Add tomatoes, ketchup, worcestershire, seasonings and potatoes then stir well. Add water to the pot until potatoes are submerged. Bring pot to a boil then reduce heat to medium-low, cover and cook for 20-30 minutes or until potatoes are very tender.

Add whole, dressed catfish, cover then continue cooking for 15 minutes or until catfish is cooked through. Remove catfish from the pot then remove the cooked fish from the bones and skin. Discard bones and skin.  Taste for seasoning then add salt and pepper if desired. Add cooked catfish back to the stew then gently stir. Remove from heat, cover then allow stew to rest for 15-20 minutes before serving. 

Notes:

• Use canned or fish stock if available. If unavailable, you can use water or make your own. Your fish monger will be DELIGHTED to give you a sack of bones or shrimp shells that you can use to make a stock by simmering with water.

• This recipe doubles and triples beautifully. 

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