This is a print preview of "Catfish Stew" recipe.

Catfish Stew Recipe
by Carolinaheartstrings

Catfish Stew

For 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!

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 16 servings

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

  1. Combine all ingredients except the last 2 in a large pot and bring to a boil.
  2. Cover and lower to a simmer until the potatoes are cooked. (about 40 mins)
  3. Add the catfish and tomato paste.
  4. Cook for another 15-20 minutes uncovered until thickened.
  5. Yields: 16 cups