Savannah River Catfish Stew
- Ready In:
- 1hr 32mins
- 4 slices thick-cut bacon, cut into lardons (or 2 T. canola oil)
- 1 onion, chopped (preferably Vidalia)
- 2 large russet potatoes, peeled and cut into 1/4-inch pieces
- 2 tablespoons all-purpose flour
- 3 cups water
- 3 cups milk
- 1 sprig thyme
- 1 bay leaf, preferably fresh
- 1⁄2 teaspoon cajun seasoning or 1/2 teaspoon cayenne pepper
- 2 lbs catfish fillets, cut into strips
- 2 tablespoons chopped fresh flat-leaf parsley
- coarse salt
- fresh ground black pepper
- Line a plate with paper towels; in a saucepan, cook the bacon over moderate heat until crisp, about 5 minutes; using slotted spoon, remove the bacon to prepared plate to drain.
- Pour off all but 1 tablespoon of bacon grease.
- Add in onion and potatoes to saucepan; cook/stir often, until golden, 5-7 minutes.
- Sprinkle the flour over the vegetables and stir to coat and combine.
- Stir in the water and milk; add the thyme, bay leaf, and cajun seasoning; bring to a boil over high heat.
- Reduce heat to low, cover, and simmer until the potatoes are just tender, about 15 minutes.
- Add in the catfish; simmer, uncovered, until the fish is falling apart, an additional 15-20 minutes.
- Remove the thyme and bay leaf; discard.
- Add in the parsley; stir to combine.
- Taste and adjust seasoning with salt, pepper, Cajun seasoning.
- Ladle into warm bowls and garnish with reserved bacon.
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