Best 5 Southern Catfish Stew Recipes

HOW TO MAKE CATFISH STEW (SOUTH CAROLINA RECIPE)

Steps:

• Step 1: Start with a large heavy bottom pot or large dutch oven.
• Step 2: Cut up the bacon into small 1-inch pieces. Put in the dutch oven and turn the heat on to medium-high heat. We want to start rendering out the fat of the bacon.
• Step 3: Once the bacon has started rendering the fat out, we will next put in our celery, onions, and garlic. Let them cook for about 3 to 5 minutes or until the celery and onions become translucent. Make sure to stir often so as not to burn the garlic and onions.
• Step 4: Add in the water. Next, add the tomato paste and hot sauce. You can also add in the seasonings at this point too. Bring the mixture up to a boil and stir to incorporate the tomato paste.
• Step 5: Add in the potatoes once the tomato paste has been incorporated, turn the heat down to medium heat.
• Step 6: Add in the catfish fillets. As the catfish fillets are cooking, I like to use my wooden spoon to break the fillets up.
• Step 7: I like to let the potatoes cook down really well. I will usually let this go on a simmer for roughly an hour or two. This will cause the catfish stew to thicken up slightly as the potatoes cook down and the stew reduces. Make sure to add a little water to it if it cooks down too much.
• Step: 8 Once it has gotten to the right consistency, it is time to serve it. Ladle out the stew into a bowl. Serve with saltine crackers and hot sauce.

SOUTHERN CATFISH STEW

Steps:

• Wash the catfish fillets and cut them into 1-inch pieces; set aside.
• Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.
• Add the remaining ingredients and bring to a simmer.
• Cook, covered, for 30 minutes.
• Add the fish and cook for another 20 minutes.
• Correct the seasonings if necessary and serve hot with cornbread.

SOUTH CAROLINA CATFISH STEW

Steps:

• Combine condensed soup, water, ketchup, hot pepper sauce, Worcestershire sauce, butter, and browning sauce in a stockpot over medium heat. Add potatoes, bacon, and onion. Season with thyme, chili powder, salt, and pepper; bring to a boil.
• Meanwhile, rinse catfish and pat dry. Cut into bite-sized pieces and add to the stockpot. Reduce heat to a simmering boil and cook, covered or uncovered, until onions and potatoes are tender, about 25 minutes.

WHITE CATFISH STEW

Steps:

• Cut catfish into thumbnail-size squares.
• Salt and pepper pieces pretty heavily and put into refrigerator until time to use.
• Peel the boiled eggs and chop into small pieces.
• Peel potatoes and cut into small cubes and cover with water until ready to use.
• Peel onions and slice into rings.
• Fry fatback crisp.
• Put pieces aside and pour drippings into a large pot.
• Bring fatback drippings to a medium heat, add onions and cook for about 10 minutes, stirring occasionally; remove onions to a bowl.
• Put about 4 or 5 cups of water in the pot, bring to a boil, put the potatoes in the pot.
• You might have to add more fresh water to barely cover the potatoes.
• Cook about 15 or 20 minutes;I crumble up the fried fatback and put it in with the potatoes, but you don't have to.
• Put the onions back in the pot with the potatoes and bring to almost a boil, throw in a handful of fish, stir a little, throw in some more fish, stir a little more, do this until you use all the fish.
• I use a long skinny spoon so the fish won't get all mashed up; I like chunks of fish in the stew.
• Add the boiled eggs and stir.
• Cook on medium for about 6 minutes.
• Stir a couple of times to be sure the potatoes aren't sticking to the bottom of the pot.
• Taste.
• Add more salt, pepper, and hot sauce if needed.
• Enjoy!

CATFISH STEW

Steps:

• In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions, garlic and chili powder; cook 2 to 3 minutes, stirring constantly, until onions are tender. Stir in tomatoes, water, rice, oregano, thyme, cumin and pepper sauce. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
• Rinse okra under cold running water to separate; drain. Stir okra, fish and bell pepper into tomato mixture. Heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes, stirring occasionally, until fish flakes easily with fork and okra is tender.