Catfish Stew

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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This catfish stew recipe takes me straight back to my childhood. Down here in the South, especially in Mississippi, catfish is more than just a fish – it’s a way of life. It’s a go-to in my house because I have to have some catfish at least once a week. I stew it up and add a ton of flavor. It’s like the best country soup you’ve ever had.

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Close up of a large pot of catfish stew, featuring chunks of catfish, diced tomatoes, bacon pieces, potatoes, and a rich, seasoned broth

How To Make Catfish Stew

Step 1: Make The Broth

  1. Place the sliced bacon in a single layer in a Dutch oven.
  2. Cook over medium-high heat, until fat is rendered and bacon is crispy. Then, remove the bacon pieces and set them aside.
  3. Add onion, celery, and bell pepper to the Dutch oven.
  4. Cook until onion is softened and translucent, stirring occasionally. Add salt, garlic, and thyme and cook until fragrant.
  5. Pour in the can of tomatoes, including juice, chicken stock, Worcestershire sauce, hot sauce, black pepper, remaining salt, and bacon pieces.
  6. Cover and bring to a boil. Reduce to a simmer, then add in potatoes, re-cover, and cook until potatoes are fork-tender.
Collage of steps to make catfish stew including cooking the bacon, cooking and seasoning the veggies, adding the tomatoes, pouring the broth and adding the potatoes

Step 2: Add The Catfish And Finish Cooking

  1. Add in filets, re-cover with lid, and cook until fish is cooked through, white, and flaky.
  2. Break the fish into smaller pieces, garnish with parsley, and serve.
Collage of steps to make catfish stew including adding the catfish to the broth, and catfish flaking after cooking

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A close up of catfish stew in a white pot on a wooden background

Catfish Stew Recipe

This catfish stew is bomb! Fresh veggies, savory broth, and huge chunks of catfish make this stew perfect for dinner and lunch!
5 from 10 votes
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Author: Jocelyn Delk Adams
Course: Main Course
Servings: 4 servings

Equipment

Ingredients

  • 2 slices thick-sliced bacon sliced into ½ inch wide pieces
  • 1 cup diced yellow onion
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • ¾ teaspoon kosher salt divided
  • 2 cloves garlic minced
  • ½ teaspoon dried thyme
  • 1 14- ounce can petite diced tomatoes
  • 3 cups chicken stock
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon hot sauce
  • ½ teaspoon black pepper
  • 8 ounces Yukon gold potatoes diced
  • 1 pound catfish filets
  • 1 ½ tablespoons minced fresh parsley

Instructions

  • In Dutch oven, place bacon in single layer and cook over medium-high heat, until fat is rendered and bacon is crispy, about 6-7 minutes.
  • Remove bacon pieces with slotted spoon and place onto paper towel-lined plate.
  • Place onion, celery, and bell pepper and cook until onion is softened and translucent, about 4 minutes, stirring occasionally. Add ¼ teaspoon salt, garlic, and thyme and cook until fragrant, about 1 minute.
  • Pour in can of tomatoes, including juice, chicken stock, Worcestershire sauce, hot sauce, black pepper, remaining ½ teaspoon of salt, and bacon pieces.
  • Cover and bring to a boil. Reduce to a simmer, then add in potatoes, re-cover and cook for about 8-10 minutes, until potatoes are fork-tender.
  • Add in filets, re-cover with lid and cook until fish is cooked through, white, and flaky, about 6 minutes. Break fish into smaller pieces.
  • Garnish with parsley. Serve immediately by itself, with rice or crusty bread.

Notes

How To Store & Reheat 

Just pour your leftovers into an airtight container and pop it in the fridge. When you’re ready to reheat, simply warm it up in a pot over medium heat. Also, you can reheat individual servings in the microwave. If the stew comes out a bit thick, you can add a little water or stock to loosen it.

How Long Will Catfish Stew Last In The Fridge?

About 3 to 4 days. 

Can I Freeze Catfish Stew With Potatoes?

Yep Let the stew cool completely, then transfer it to freezer-safe bags or containers. It’ll stay fresh and tasty in the freezer for up to 2 months.

Nutrition

Calories: 334kcal | Carbohydrates: 26g | Protein: 28g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 83mg | Sodium: 1043mg | Potassium: 1205mg | Fiber: 4g | Sugar: 8g | Vitamin A: 446IU | Vitamin C: 43mg | Calcium: 85mg | Iron: 3mg
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Recipe Tips

  1. Keep an Eye On the Catfish: You want it cooked just right – tender and flaky. Overcooked catfish can get too mushy.
  2. Low and Slow for Bacon: Keep that heat moderate. You want to render the fat nicely and get those pieces crispy without burning them.
  3. Adjust the Consistency: Some like it thick, some like it brothy. If you find your stew’s a bit on the hearty side, feel free to thin it out with a little stock or water.
  4. Potato Size Matters: When chopping those Yukon Gold potatoes, aim for uniform, bite-sized pieces. Not too big, not too small so they cook evenly until tender.
Closeup of a spoonful of catfish stew with chunks of fish, tomatoes, and vegetables lifted from a pot full of more stew

Recipe Help

Can I use canned potatoes instead of fresh?

Yeah, you can use canned potatoes if you’re short on time or if that’s what you have at the moment. Just be sure to add them later in the cooking process since they’re already cooked.

How can I thicken the stew if it’s too watery?

If your stew’s on the thin side, you can mix a tablespoon of cornstarch with a bit of cold water to make a slurry. Stir this into your stew and let it simmer for a few more minutes. It’ll thicken up nicely without altering the flavor!

What if I don’t have a Dutch oven? Can I use a regular pot?

Yep! Any large, heavy-bottomed pot will do.

More Seafood Stew Recipes

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Filed Under:  Dinner, Seafood, Stovetop

Comments

  2. I’m going to make this today for my husband and thus far it is making the house smell scrumptious. I’m not a fan of catfish but I had some filets in the freezer and decided to give it a shot. I also incorporated a creole mixture of onions bell peppers and garlic and thyme using chicken broth and not stock. This may actually make me indulge and enjoy. Thank You so much for the recipe

    Reply

  3. I have been wanting to replicate Buddy’s seafood recipe for 30 years! My after school stop daily in high school just to get this – sadly it has left the Charleston seafood restaurant’s menus (probably not owned by locals who remember). Everyone lucky enough to try the batch I made yesterday said (repeatedly) that it was so good – and that is an understatement. I can’t thank you enough! And your Granddaddy!

    Reply

  4. Oh yum! What a simple yet terrific recipe – thank you! Really appreciate the tips on making sure the catfish is cooked just right, too – super helpful. I’m totally going to send this recipe to my mom, too. She adores catfish, and I think she’s really gonna love this stew!!

    Reply

  5. Ah, such a Southern classic! My seafood-loving husband would no doubt love this. Totally going on the meal plan! 🙂

    Reply

  8. The catfish was tender and flavorful, and the stew had the perfect balance of spices. It’s a comforting and hearty dish that I will definitely be making again.

    Reply
5 from 10 votes (2 ratings without comment)

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