Catfish Stew
Catfish stew: bacon, onion, celery and green pepper with petite diced tomatoes and chicken stock, Yukon gold potatoes simmered until tender, then catfish fillets cooked in last until flaky and 145°F. One Dutch oven, 35 minutes, serves 4.
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Ingredients
- 2 slices thick-sliced bacon cut into 1/2-inch pieces
- 1 cup yellow onion diced
- 1/2 cup celery diced
- 1/2 cup green bell pepper diced
- 3/4 teaspoon kosher salt divided: 1/4 teaspoon with the garlic, the rest in the broth
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1 can petite diced tomatoes 14 ounces, with the juice
- 3 cups chicken stock
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon black pepper
- 8 ounces Yukon gold potatoes diced into uniform bite-sized pieces
- 1 pound catfish fillets
- 1 1/2 tablespoons fresh parsley minced, for garnish
Instructions
- In a Dutch oven, cook the bacon in a single layer over medium-high heat until the fat is rendered and the bacon is crispy, about 6 to 7 minutes. Remove the bacon pieces with a slotted spoon to a paper towel-lined plate.
- Add the onion, celery and bell pepper to the pot and cook until the onion is softened and translucent, about 4 minutes, stirring occasionally. Add 1/4 teaspoon of the salt, the garlic and the thyme and cook until fragrant, about 1 minute.
- Pour in the tomatoes with their juice, the chicken stock, Worcestershire sauce, hot sauce, black pepper, the remaining 1/2 teaspoon of salt and the bacon pieces.
- Cover and bring to a boil. Reduce to a simmer, add the potatoes, re-cover and cook for about 8 to 10 minutes, until the potatoes are fork-tender.
- Add the fillets, re-cover with the lid and cook until the fish is cooked through, white and flaky, about 6 minutes. Check that the fish reaches 145°F on a food thermometer.
- Break the fish into smaller pieces, garnish with the parsley and serve right away, by itself or with rice or crusty bread.
Notes
Refrigerate leftovers in shallow containers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to a rolling boil, 165°F.
Nutrition
Serving: 1servingCalories: 311kcalCarbohydrates: 20.4gProtein: 23.7gFat: 15.1gSodium: 1448mgFiber: 4.5gSugar: 5.8g