This South Carolina catfish stew is my go-to cold weather comfort food: smoky bacon, tender catfish, soft potatoes, and a rich tomato broth. I’ve been cooking a variation of this southern catfish stew since I moved to South Carolina about 20 years ago, often with catfish we’ve caught ourselves on the river.
If you’re in the mood for more southern fish recipes, check out my fried bluegill and fried speckled trout recipes.
What Is South Carolina Catfish Stew?
This old-fashioned South Carolina catfish stew is a tomato-based stew made with chunks of catfish, potatoes, onion, and usually bacon. Unlike some other catfish stews that can be creamy or milk-based, this one is classic and all about:
- Tomato puree and stock as the base.
- Potatoes to make it extra hearty.
- Bacon for a bit of smoke.
- The catfish is added at the end so it stays tender and flaky
Ingredients for Southern Catfish Stew
Here’s what you’ll need for this stew:
- Olive oil
- 2 slices smoked bacon
- Onion (yellow or red)
- Celery Stalks
- Garlic Cloves
- All purpose flour
- Smoked paprika
- Red pepper flakes (optional)
- 1 pound catfish fillets
- Light chicken stock or fish stock
- Tomato puree (fire-roasted if you can find it)
- 8 small Yukon gold or red potatoes
- Bay leaf
- Fresh thyme
- Kosher salt
- Ground black pepper
How to Make South Carolina Catfish Stew
1. Render the bacon
- Place a medium-sized pot over medium-low heat.
- Add the olive oil and chopped bacon. Cook, stirring every couple of minutes, until the bacon has rendered its fat and just starts to look crispy.
- Use a slotted spoon to remove the bacon and set it aside. Leave the fat in the pot.
2. Cook the aromatics
- Add the onion and celery to the pot. Cook for about 5 minutes, stirring often, until they start to soften.
- Add the garlic and cook for about 2 minutes more, watching closely so it doesn’t burn.
3. Build the stew base
- Sprinkle in the flour and stir to coat the vegetables. Cook for 2 minutes, stirring constantly. This cooks out the raw flour taste and helps thicken the stew later.
- Slowly add the stock while stirring to avoid lumps.
- Increase the heat to medium-high and bring to a gentle simmer.
- Stir in the tomato puree, then add:
- Bay leaf
- Fresh thyme
- Smoked paprika
- Red pepper flakes (if using)
- Cover with a lid and simmer gently for 10 minutes, stirring as needed to prevent sticking.
4. Add the potatoes
- Add the quartered potatoes to the pot.
- Cover partially with the lid and simmer until the potatoes are just fork-tender, about 12-15 minutes.
- Taste the broth and season with salt and pepper.
- If the tomatoes taste a little sharp or acidic, add a small pinch of sugar to round out the flavor.
5. Gently cook the catfish
- Turn the heat down to low so the stew is hot but not boiling.
- Add the catfish chunks and stir gently to distribute them.
- Cover with the lid and cook below a simmer until the catfish is just cooked through and flaky, about 5-8 minutes.
6. Finish and serve
- Remove the bay leaf.
- Taste and adjust seasoning with more salt, pepper, or red pepper flakes if you like a little heat.
- Ladle this South Carolina-style catfish stew into bowls and top with the crispy bacon you set aside.
Serve this southern catfish stew with:
- Saltine crackers or oyster crackers
- Hot sauce
- Fried cornbread
- Or a scoop of white rice
Catfish Stew FAQ
Any mild, firm catfish fillets work here. farm-raised or wild are both great. Just avoid very thin pieces that will fall apart quickly. Cut the fish into even 1-inch chunks so they cook at the same rate. If using frozen catfish, thaw and discard and water from thawing.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on low so the catfish doesn’t overcook and turn tough.
More Catfish Recipes
- Fried Catfish (don’t forget the Southern Tartar Sauce)
- Catfish Courtbouillon
- Catfish Salad
If you make this southern catfish stew recipe, drop a comment or leave a review. And if you have any cooking questions or want to share your latest catfish creations, give me a shout on Instagram @larry__white.
South Carolina Catfish Stew
Ingredients
- 1 tablespoon olive oil
- 2 slices smoked bacon, chopped
- 1 cup onion, small dice
- 4 cups celery, small dice
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 teaspoon smoked paprika
- ½ teaspoon red pepper flakes, (optional)
- 1 pound catfish fillets, cut into 1-inch chunks
- 3 ½ cups light chicken stock or fish stock
- 1 ½ cups tomato puree, fire-roasted preferred
- 8 small Yukon gold or red potatoes, quartered
- 1 bay leaf
- 1 teaspoon fresh thyme
- Kosher salt, to taste
- Ground black pepper, to taste
- Pinch of sugar, (optional)
Instructions
- In a medium pot over medium-low heat, add olive oil and bacon. Cook, stirring occasionally, until the bacon is crisp and has rendered its fat. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Add onion and celery. Cook for 5 minutes, stirring often, until softened. Add garlic and cook 2 minutes more, watching closely so it doesn’t burn.
- Sprinkle in flour and stir to coat the vegetables. Cook for 2 minutes, stirring constantly.
- Slowly pour in the stock while stirring. Increase heat to medium-high and bring to a gentle simmer. Stir in tomato puree, bay leaf, thyme, smoked paprika, and red pepper flakes. Cover and simmer for 10 minutes, stirring occasionally.
- Add potatoes. Partially cover and simmer until just fork-tender, about 12-15 minutes. Season the broth with salt and pepper. If the tomatoes taste too tart, add a pinch of sugar.
- Reduce heat to low so the stew is hot but not boiling. Add catfish chunks and stir gently. Cover and cook below a simmer until the fish is just cooked through, 5-8 minutes.
- Remove bay leaf. Taste and adjust seasoning with more salt, pepper, or red pepper flakes. Serve hot, topped with reserved crispy bacon.
