Georgia Catfish Stew

Oxmoor House
8 servings


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2 pounds catfish fillets
3 cups water
1 1/2 teaspoons salt, divided
1 pound thick sliced bacon, cut into 1-inch pieces
4 medium potatoes, peeled and cut into 1/2-inch slices
2 medium onions, thinly sliced, divided
2 (14 1/2-ounce) cans stewed tomatoes, drained, divided
1/4 teaspoon pepper, divided
2 tablespoons sugar
3 pickled banana peppers
2 tablespoons pickled banana pepper juice


Place catfish in a 13- x 9- x 2- inch baking dish; add water and 1 teaspoon salt. Cover with foil; bake at 350° for 30 minutes or until fish is tender. Remove fish, reserving liquid. Let fish cool. Remove fish in large pieces from bone.

Line bottom of a large stock pot with half each of the bacon, sliced potatoes, onion, fish, and tomatoes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Repeat layers.

Pour reserved catfish liquid over layered ingredients. Sprinkle with sugar. Place banana peppers on top; add pepper juice. Cover; bring to a boil. Reduce heat; simmer 2 to 3 hours. Do not stir.

Created date

February 2010