As the months start to fade to fall, there are three things I look forward to. College Football, cooler weather, and soups and stews. Nothing warms you up like a nice pot of soup or a stew. I have many favorites that I like to make, but one of them has to be Catfish Stew. Considered by many as a South Carolina Traditional dish, Catfish stew combines tomatoes, bacon, potatoes, and Catfish filets to make a hearty and filling stew. Come along as I so you how to make catfish stew, South Carolina Style.
- 2 lbs Catfish Fillets
- 1 lb Thick Cut Bacon
- 1 Onion Diced
- 2-3 cloves Minced Garlic
- 2-3 ribs Celery
- 8 Potatoes Diced into 1/2 inch cubes
- 2 cans Diced tomatoes
- 2 tablespoons Olive oil or canola
- 2 Quarts Water
- 1 Can Tomato paste
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Hot Sauce Texas Pete or Franks Red Hot is what I prefer
- Salt and Pepper to taste
- Dice up the onion, mince garlic, cut up celery, and cut potatoes in nice even pieces. Set potatoes aside in a separate bowl. You can combine the other vegetables if you like.
- Cut up bacon into small pieces
- Add oil to a large stockpot and cut on high heat
- Add in bacon and cook until fat is rendered and pieces get crispy
- Add in celery, onions, and Garlic. Cook until onions are translucent.
- Add in tomatoes with the juice and the can of tomato paste.
- Add in the water then the potatoes.
- Add in Worcestershire sauce, hot sauce, and salt/pepper.
- Bring up to a boil then cut down on low heat.
- Add in the catfish filets. Stir occasionally to break up the pieces of filets and to keep stew from sticking to the bottom of the pot.
- Simmer for at least an hour. I like to cook mine for 2-3 hours. Once the vegetables get to the desired tenderness, you can serve it. I like mine once the potatoes start to fall apart. This helps to thicken the stew. Enjoy!