Southern Catfish Stew

"From John Edge's "A Gracious Plenty: Recipes and Recollections from the American South" Serve with cornbread."
 
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photo by Tom E. photo by Tom E.
photo by Tom E.
Ready In:
1hr 15mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. Simply D-E-L-I-C-I-O-U-S!! I cooked this dish for my gilrfriend, she couldn't get enough of it. Had my mom taste it, when she said "BOY! that was good!!" I knew I had a winner; she's a professional cook/caterer.
     
  2. Very tasty and easy to fix.
     
  3. I made this tonight, so good. I hate when people add and take away but I did just a little and it was umm umm good. used canned potatoes sliced 3 cans drained instead of fresh. also used chicken broth 2 cans instead of water. 2 lbs of catfish instead on one. at the end after it was all done added 1/4 cup of heavy cream and 1/2 stick of real butter. served with ritz crackers. oh my it was good.
     
  4. I was trying to find a catfish stew like the old man in Florence, S.C. made during my childhood. This is the closest one and the very best tasting. This catfish stew is now a must have at least once a month.
     
  5. Quick and easy. The broth is mildly sweet and very savory. I'll definitely make this again.
     
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