South Carolina Catfish Stew
A classic tomato-based South Carolina catfish stew with smoky bacon, tender catfish, and potatoes simmered in a rich, comforting southern-style broth. Perfect for chilly days at deer camp or in the duck blind.
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.
NOTES
- Serving: Serve with crackers, fried cornbread, or rice.
- Cut the fish evenly. Cut the catfish into about 1-inch pieces so it cooks at the same rate and stays in clean chunks instead of breaking apart.
- Render the bacon first. Cook the bacon until it gives up its fat and just starts to crisp, then remove it and build the stew in that fat for better flavor.
- Cook the flour briefly. After the onion, celery, and garlic soften, cook the flour for about 2 minutes before adding the stock so the broth thickens cleanly and does not taste raw.
- Add the potatoes before fish. Simmer the potatoes until just fork-tender, season the broth, and add a small pinch of sugar if the tomatoes taste sharp.
- Keep the fish below simmer. Turn the heat to low before adding the catfish, then cook it covered just until flaky, about 5 to 8 minutes. Do not let the stew boil once the fish goes in or it can fall apart.
- Reheat it gently. Leftovers keep in an airtight container in the fridge for up to 3 days. Warm the stew over low heat so the catfish does not overcook and turn tough.
Nutrition
Calories: 681kcal | Carbohydrates: 103g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 562mg | Potassium: 3226mg | Fiber: 14g | Sugar: 15g | Vitamin A: 1377IU | Vitamin C: 103mg | Calcium: 149mg | Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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