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Add a photoFor my last “All American” recipe (our July theme) I wanted something that was also a Southern favorite. Whether you catch it yourself, buy it at the store or from a roadside vendor, catfish makes a great stew. You can cook it outside on your grill’s side burner, over a campfire or on the kitchen stove. Plus it’s a healthy choice and tastes even better as leftovers!
Ingredients
- 5 cups peeled, cubed white potatoes
- 2.5 oz package of real bacon bits
- 14.5 oz can okra, undrained
- 2 14.5 oz cans diced tomatoes, undrained
- 2 cups water
- ½ cup ketchup
- 3 tablespoons Worcestershire sauce
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 lbs catfish, cut into small pieces
- 6 oz can tomato paste
Directions
- Combine all ingredients except the last 2 in a large pot and bring to a boil.
- Cover and lower to a simmer until the potatoes are cooked. (about 40 mins)
- Add the catfish and tomato paste.
- Cook for another 15-20 minutes uncovered until thickened.
- Yields: 16 cups
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 181g | |
| Recipe makes 16 servings | |
| Calories 154 | |
| Calories from Fat 50 | 32% |
| Total Fat 5.6g | 7% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 547mg | 23% |
| Potassium 581mg | 17% |
| Total Carbs 14.35g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 4.26g | 3% |
| Protein 11.91g | 19% |
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