Catfish Stew

Oxmoor House
2 quarts


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3 slices bacon
1 cup chopped onion
1 1/4 pounds catfish fillets, divided
1 (28-ounce) can whole tomatoes, undrained
2 cups peeled, diced potatoes
1 cup water
1 tablespoon Worcestershire sauce
1 teaspoon salt
Dash of pepper
1/8 teaspoon ground thyme
1/8 teaspoon hot sauce


Cook bacon in a large Dutch oven until crisp and browned; drain on paper towels. Crumble and set aside, reserving drippings in pan.

Sauté onion in bacon drippings until tender.

Cut 1/4 pound fish into 1/2-inch squares, and add to sautéed onion. Stir in tomatoes, potatoes, water, Worcestershire sauce, salt, pepper, thyme, and hot sauce. Bring mixture to a boil. Reduce heat; cover and simmer 30 minutes.

Cut remaining fish into 1 1/2- inch pieces. Add to stew mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Stir in reserved bacon. Spoon into serving bowls, and serve immediately.

Created date

February 2010