Catfish Stew

This Catfish Stew is a perfect blend of simple, fresh ingredients and a WHOLE lotta love boos! It’s got tender catfish filets, juicy tomato, and hearty veggies, all swimming in a savory, spicy broth that’s seasoned just right. Perfect for those chillier days or anytime you’re craving something that feels like a big ol’ bear hug from the South. And y’all, the smell of this stew simmerin’ away? Enough to make your whole house feel more like a home. Can’t wait to show you how to whip this up!

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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. My daddy, bless his heart, hails from Mississippi, and this stew was a staple at our family table. It was my go-to favorite then and it sure hasn’t changed one bit. Catfish was eaten at least once a week at the crib because it was a necessity. Whether it was fried up or added to this stew, it was EVERYTHING.

Now, the original recipe I grew up with didn’t have any bacon in it. But hey, I’m a firm believer that a little bacon makes everything better, right? It adds a smoky depth to the stew that’s simply delicious, and that’s why I tossed it into the mix. If you’re anything like me and have a soft spot for catfish, I bet this stew will become your new Sunday tradition!

The Heart & Soul Of Catfish Stew

Cuisine Inspiration: Southern
Primary Cooking Method: Simmering
Dietary Info: Contains fish, meat, and gluten
Key Flavor: Savory and rich with a smoky, spicy kick
Skill Level: Beginner

Sweet Spots

• Quick & Easy Prep: Hear me out, this recipe is a total breeze to whip up. With just a bit of chopping and a few stirs, you’re on your way to a mouthwatering meal. Plus, with a total cook time of just 35 minutes, it’s perfect for those days when you want something special without spending hours in the kitchen.
• Hearty & Satisfying Meal: Each spoonful of this Southern catfish stew is packed with hearty potatoes, nutritious veggies, and tender catfish, making it a complete meal in a bowl. It’s the kind of dish that leaves you feelin’ happy and satisfied – an absolute must for family dinners.
• Fresh Ingredients, Fresh Taste: I’m using fresh veggies, parsley, and catfish filets in this stew, ensuring each bite is bursting with fresh, natural flavors.
• Versatility for Any Season: Sure, this dish hits the spot on a cold night, but don’t box it into one season. Whether it’s a breezy spring evening or a cool autumn supper, catfish stew is a year-round delight!

Ingredients To Make Catfish Stew

• Thick-Sliced Bacon: The foundation of flavor for our stew! It adds that irresistible smoky taste and a meaty texture. If you’re looking to keep it lighter, turkey bacon can be a leaner option.
• Veggies: Yellow onion, celery, and green bell pepper are our veggie trio, working together to create a flavorful base. No green bell pepper? A red or yellow one will do just fine!
• Garlic: Just a couple of cloves to add that aromatic punch. Garlic is a must in this stew, so don’t skip it!
• Dried Thyme & Kosher Salt: Our little herb and spice combo that seasons this Southern catfish stew to perfection. If you’re out of thyme, a pinch of oregano or marjoram can step in.
• Petite Diced Tomatoes: These bring a juicy, tangy element to the stew, balancing out the flavors. Fresh diced tomatoes work too if you’ve got some ripe ones on hand.
• Chicken Stock: This is what transforms our ingredients into a stew, creating a rich and savory broth.
• Worcestershire Sauce & Hot Sauce: This dynamic duo adds a hint of umami and a gentle heat to our dish. If you’re not a fan of spice, you can dial back the hot sauce.
• Black Pepper: For that essential bit of seasoning to round everything out. Freshly ground, please!
• Yukon Gold Potatoes: They bring heartiness and a lovely texture to the stew, soaking up all those delicious catfish-y flavors. If Yukon Golds aren’t available, red potatoes are a good substitute.
• Catfish Filets: The star of the show, y’all! Tender, flaky, and full of flavor. If you find farm-raised, Mississippi catfish, that’s the one I would use. But any catfish filets will do.
• Fresh Parsley: A sprinkle of this gives a pop of color and a burst of freshness right before serving.

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.

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.

Tips For Making The Best Southern Catfish Stew

1. Keep an Eye On the Catfish: You want it cooked just right – tender and flaky, but not falling apart into smithereens. Overcooked catfish can turn your beautiful stew into a mushy mix, so as soon as it’s flaky, it’s ready!
2. Low and Slow for Bacon: When you’re cooking your bacon, keep that heat moderate. You want to render the fat nicely and get those pieces crispy without burning them. This way, you’ll get all that delicious, smoky flavor into your Southern catfish stew without any bitterness.
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 splash of more chicken stock or water. Just add gradually and taste as you go to keep that flavor balance just right.
4. Potato Size Matters: When chopping those Yukon Gold potatoes, aim for uniform, bite-sized pieces. Not too big, not too small. This ensures they cook evenly and each spoonful of stew gets a perfect mix of potato and other goodies.

Popular Substitutions & Additions

• Switch Up the Fish: I know we’re talking catfish stew, but if catfish isn’t swimming your way, no worries! You can use other white-fleshed fish like rockfish, tilapia, grouper, or pollock. These moderately firm fillets are perfect substitutes.
• Go Pescatarian: If you’re leaning towards a more plant-based option, don’t use bacon and switch out the chicken stock for vegetable stock. You’ll still get a rich, flavorful broth, but it’ll be completely pescatarian-friendly!
• Turn Up the Heat: For those who like it hot (like, really hot), adding a Scotch Bonnet pepper can dial up the spice level. Just remember, a little goes a long way with these fiery beauties, so add cautiously!
• Use Dry White Wine: A splash of dry white wine along with the broth can add a lovely depth of flavor to your hearty stew. Low-quality wine can ruin almost any dish, so make sure you use a high-quality one!

What To Serve With This Catfish Stew Recipe

• Hush Puppies or Cornbread: Dive into the true Southern experience by pairing this Catfish Stew with some golden, crispy hush puppies or a slice of warm, buttery cornbread. They’re perfect for sopping up that delicious broth!
• Savory Rice or Grits: Serve it over a bed of fluffy white rice or creamy grits. Both options do an excellent job of absorbing the stew’s flavors.
• Coleslaw: Add a refreshing crunch to your meal with a side of homemade vinegar coleslaw! The fresh, tangy flavors of the slaw provide a cool contrast to the warmth of the stew.
• Sides That Shine: This stew loves company, especially when it’s a side of creamy mashed potatoes, a heap of garlic sautéed green beans, or some sweet honey-glazed carrots. And for that 10/10 balance, why not add a fresh, crisp harvest fall salad? It’s the perfect way to scoop up all that yummy broth!

How To Store & Reheat Catfish Stew

Just pour your catfish stew 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. Give it a good stir every now and then, and heat until it’s piping hot all the way through. Also, you can reheat individual servings in the microwave. If the stew comes out a bit thick, you can add a splash of water or stock to loosen it up.

How Long Will Catfish Stew Last In The Fridge?

Your tasty catfish stew will keep well in the fridge for about 3 to 4 days. It’s a good option for meal prep!

Can I Freeze Catfish Stew With Potatoes?

If you want to save some stew for later (I admire your self-control), freezing is a great option. 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. Just remember to leave some space at the top of your container for expansion.

Frequently Asked Questions

Whether you’re looking for a new family favorite or just want to try something a little different, this tasty Catfish Stew will hit the spot. It’s easy to make, full of flavor, and just the thing to warm you up on a chilly evening. A true Southern staple, y’all!

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• Best Seafood Gumbo Recipe
• Moqueca Recipe (Brazilian Fish Stew)
• The BEST Authentic Frogmore Stew (Low Country Boil Recipe)
• Shrimp And Corn Chowder

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