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catfish stew recipe

South Carolina Catfish Stew

Author: Larry White
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.
5 from 5 votes
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Course Stew
Cuisine Southern
Prep Time20 minutes
Cook Time40 minutes
Servings: 4

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.
Seasoning: For a spicier catfish stew, add extra red pepper flakes or your favorite hot sauce.
Storage: Leftovers keep in the fridge for up to 3 days. Reheat gently over low heat.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!