Catfish Stew & Cornbread

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Recipe by South Your Mouth

Catfish Stew

5 strips thick-cut bacon or fatback, cut into 1/2-inch pieces

1 medium onion, finely diced

1/2 cup finely diced celery

1 14-ounce can petite diced tomatoes, undrained

1 1/2 cups fish stock* or water

3 tablespoons ketchup

1 tablespoon worchestershire sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon thyme

1/2 teaspoon red pepper flakes

3 medium potatoes, peeled and diced

1 pound catfish filets, cut into 1-inch pieces


Brown bacon or fatback in a Dutch oven or soup pot over medium-high heat until almost crisp. Add onions and celery and sauté until onions are tender (3-5 minutes).


Add tomatoes, fish stock, ketchup, worchestershire, seasonings and potatoes and stir well. Reduce heat to medium-low, cover and cook for 40 minutes or until potatoes are very tender.


Add catfish, reduce heat to low, cover and continue cooking for 10 minutes. Remove from heat, stir, cover and allow stew to rest for 20 minutes before serving.


*Simmer catfish bones, uncovered, in 3 cups water until liquid is reduced by half. If you’re not fileting your own catfish, your fish monger will be DELIGHTED to give you a sack of bones or shrimp shells that you can use instead (tell him you need the bones or shells from about one pound of fish or shrimp – doesn't matter what kind). You might be lucky enough to find canned fish or seafood stock in your grocery store. If you do, you won’t need a full teaspoon of salt for this recipe. Just salt to taste.