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Catfish Stew: The Southern Comfort Dish

Hi everyone, thank you for tuning in to this recipe. Catfish stew is a cherished dish in the Southern United States, especially in South Carolina. This hearty, spicy, tomato-based stew combines catfish fillets with ingredients like bacon, potatoes, onions, and various spices, My husband and I would keep the pot on the stove all day resulting in a flavorful and comforting meal.

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I am sharing with you how to make a delicious catfish Stew. I’ll start by cleaning the catfish. To that I’ll add salt. I’ll squeeze lemons on the catfish. You can use lime as well. The salt and the lemon helps to remove the sliminess from the catfish. I’ll leave it to stay for some time and I’ll use a knife to scrape the body of the catfish until the catfish is nice and clean. When the fish is clean, rinse the fish very well and transfer the catfish to a cutting board. Use scissors to cut off the fumes from the catfish.

And I will slice the fish. I’ll clean inside the fish. I’ll rinse the fish and season with dried pepper, onions, powder, all-purpose season, salt. Mince them together. I’ll cover and leave the fish to marinate for 20 minutes. I’ll be using bell Peppers, habanero Peppers, tomatoes, ginger, garlic, onions. I’ll clean them up and transfer them inside the blender. Add a little bit of water and I’ll cover the blender and blend. Once that is done, I’ll set that aside in a pot. I’ll add oil.

When the oil is hot, add garlic, onions and stem. I’ll fry it for about two minutes. Add the blended Peppers and tomato mince. Stir. I’ll cover and leave the stew to cook on a medium heat. After some time, I’ll give it a stir. I always reduce the heat of the stove before opening the pot so it will splash everywhere. I’ll season with season powder, salt, steam. You can use any season of your choice for this recipe. I’ll cover and leave it to cook for some time.

When it cook a little bit more, I’ll give it a stir. So for stew you want to keep stirring it so it won’t get burnt. I’ll add the marinated catfish. I’ll stir. Fish does not take time to cook. I’ll cover and leave it to cook for 20 minutes until the fish is done. After 20 minutes, the fish is done. I’ll finish up the Stew with fresh basil leaves. Give it a gentle stir. Taste. Adjust the season if needed. At this point, my kitchen smells divine. I wish you can perceive the delicious aroma that is coming out of my kitchen. The catfish stew is ready. I’ll turn off the stove and I’ll serve it with rice. The stew tasted so delicious. Will you be trying it out?

Ingredients:

• 1 (10.5-ounce) can condensed tomato soup
• 1 (10.5-ounce) can water
• 1 cup ketchup
• 1 cup hot pepper sauce (such as Frank’s® RedHot)
• 3 tablespoons Worcestershire sauce
• 2 tablespoons butter (optional)
• 1 teaspoon browning sauce
• 4 medium potatoes, peeled and diced
• 12 ounces bacon, cut into 1-inch pieces
• 1 large sweet onion, chopped
• ½ teaspoon dried thyme
• ½ teaspoon chili powder
• Salt and ground black pepper to taste
• 2 pounds catfish fillets

Instructions:

1. Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until it becomes crispy. Use a slotted spoon to remove the bacon pieces and set them aside on a paper towel-lined plate. Leave the rendered bacon fat in the pot.
2. Sauté Aromatics: Add the chopped onion to the pot with the bacon fat and sauté over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
3. Add Potatoes and Tomatoes: Incorporate the diced potatoes and the entire can of diced tomatoes (including the juice) into the pot. Stir to combine.
4. Pour in Stock: Add the fish stock or water to the pot, ensuring the ingredients are submerged. Bring the mixture to a boil over medium-high heat.
5. Season the Stew: Once boiling, reduce the heat to a simmer. Stir in the Worcestershire sauce, hot sauce (if using), salt, black pepper, dried thyme, and paprika. Let the stew simmer until the potatoes are tender, approximately 15-20 minutes.
6. Add Catfish: Gently place the catfish pieces into the simmering stew. Continue to cook until the catfish is opaque and flakes easily with a fork, about 5-7 minutes.
7. Serve: Ladle the catfish stew into bowls, garnish with the crispy bacon pieces and chopped fresh parsley. Serve hot, optionally accompanied by cornbread or crusty bread.

This catfish stew offers a delightful combination of smoky, savory, and spicy flavors, making it a comforting choice for any meal. Enjoy!

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