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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How To Make Catfish Stew
Step 1: Make The Broth
- Place the sliced bacon in a single layer in a Dutch oven.
- Cook over medium-high heat, until fat is rendered and bacon is crispy. Then, remove the bacon pieces and set them aside.
- Add onion, celery, and bell pepper to the Dutch oven.
- Cook until onion is softened and translucent, stirring occasionally. Add salt, garlic, and thyme and cook until fragrant.
- Pour in the can of tomatoes, including juice, chicken stock, Worcestershire sauce, hot sauce, black pepper, remaining salt, and bacon pieces.
- 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
- Add in filets, re-cover with lid, and cook until fish is cooked through, white, and flaky.
- Break the fish into smaller pieces, garnish with parsley, and serve.
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Catfish Stew Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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
Recipe Tips
- Keep an Eye On the Catfish: You want it cooked just right – tender and flaky. Overcooked catfish can get too mushy.
- Low and Slow for Bacon: Keep that heat moderate. You want to render the fat nicely and get those pieces crispy without burning them.
- 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.
- 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.
Recipe Help
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.
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!
Yep! Any large, heavy-bottomed pot will do.
More Seafood Stew Recipes
- Oyster Stew
- 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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It was very delicious !! Whole family loved it even my toddler
Thanks, boo!