Catfish Stew

5 from 7 votes

This catfish stew is bomb! Fresh veggies, savory broth, and huge chunks of catfish make this stew perfect for dinner and lunch!

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: seafood

Servings: servings

Calories: 334kcal

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.

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!
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.
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.
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.