Catfish Stew

(Photos by Margaret Houston)

(Photo by Margaret Houston)


3 slices smoked bacon, diced
1 onion, diced
3 stalks celery, diced
1 large carrot, diced
1 clove garlic, minced
2 28-oz. cans whole tomatoes, crushed by hand
¼ cup Worcestershire sauce
1 tbsp. paprika
¼ tsp. pinch celery seed
1 bay leaf
A pinch of sugar
¼ cup Texas Pete hot sauce
2 lb. catfish filet, cut into 1-inch pieces
Salt and pepper, to taste


Add bacon to a stewpot over medium heat and cook until rendered and crisp. Then add onion, celery, carrot, and garlic, and continue to cook until softened, about 5-10 minutes. Add crushed tomatoes, the next 6 ingredients, and 1½ cups of water. Bring the mixture to a simmer, and then add a few pieces of catfish and cover. Simmer for 40 minutes, or until both catfish and vegetables are very tender. Add the rest of the catfish, and continue to cook uncovered for 10-15 minutes, or until fish is flaky. Season with salt and pepper, and serve in bowls over rice.

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