Southern Catfish Stew Recipe #108393
From John Edge's "A Gracious Plenty: Recipes and Recollections from the American South" Serve with cornbread.
by bengi
1¼ hours | 15 min prep
SERVES 6
- 1 lb catfish fillet
- 3 slices bacon, chopped
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 (28 ounce) can tomatoes
- 2 cups peeled and diced potatoes
- 1 cup water
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- Wash the catfish fillets and cut them into 1-inch pieces; set aside.
- Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.
- Add the remaining ingredients and bring to a simmer.
- Cook, covered, for 30 minutes.
- Add the fish and cook for another 20 minutes.
- Correct the seasonings if necessary and serve hot with cornbread.
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