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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Catfish stew has been the center of many a family gathering here in the south. From a small recipe made on the stovetop. like this, to a cast iron cauldren full bubbling over a fire by the river, Catfish Stew is comfort food at its best. Ingredients:
4 slices bacon |
1 large onion, chopped |
4 medium potatoes, peeled and diced |
2 cups cut corn |
1 medium bell pepper, diced |
2 cans diced stewed tomatoes |
1 can tomato paste |
1/4 tsp oregano |
1/4 tsp thyme |
2 bay leaves |
1 clove garlic, minced |
worcestershire sauce |
11/2 - 2 pounds catfish filet, cut into bite-size chunks |
hot sauce to taste |
Directions:
1. In large heavy stock pot, cook bacon until crisp, remove bacon, leaving dripping in pot.
2. Add potatoes, corn, bell pepper, onion and garlic, and cook in drippings until onions are translucent and soft.
3. Add tomatoes, tomato paste and approx. 4 cups of water. Crumble bacon into the mixture.
4. Season the mixture with oregano, bay leaves, 2 or 3 dashes of Worcestershire sauce and salt and pepper to taste.
5. Bring mixture to a slow boil and immediately lower the temperature and simmer for 30 minutes.
6. Add catfish and cook for 15 minutes more until catfish is done through.
7. Add hot sauce and serve.
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