Catfish Stews and Chowders

Catfish have white, hearty meat that goes great in many different stew and chowder recipes.

Carolina Lowcountry Catfish Stew

This recipe comes to me courtesy my buddy Al Raynor.

10 slices bacon
3 cups chopped onion
1 green bell pepper (chopped)
2 (28 ounce) cans tomatoes with liquid
2 (8 ounce) cans tomato sauce
6 cups diced potatoes
1/4 cup Worcestershire sauce
12 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
4 pounds catfish, cut into bite-sized pieces

Place the bacon in a Dutch oven or a large pot with a lid; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserving the drippings in the skillet, remove the bacon to a plate lined with paper towels to drain. Crumble the bacon and set aside.

Put the chopped onions and peppers in the pot; cover and allow to cook about 5 minutes. Stir the tomatoes, tomato sauce, potatoes, Worcestershire sauce, and hot pepper sauce into the chopped onions and pepper. Season with salt and pepper; allow to simmer 40 minutes. Stir the crumbled bacon and catfish into the mixture; continue cooking until the fish flakes easily, about 20 minutes more. Serve over steamed white rice.

Serves 8

Hearty Catfish Chowder

12 medium red potatoes, cubed
1 lb bacon
5 medium onions, diced
2 lbs catfish
5 cans chicken broth
3 cans evaporated milk
2 tablespoons seafood seasoning
salt and pepper to taste

Partially cover potatoes with water in large soup pot, simmer until tender. Drain potatoes and replace in soup pot, add chicken broth. Meanwhile, cut bacon into 1-inch pieces, then brown bacon with onions in stove top pan. Add bacon and onions to potatoes and broth in pan.

Cut catfish into 1-inch pieces and add to pot, do not stir. Simmer until catfish flakes easily. Pour milk into pot over catfish. Add seasoning and salt and pepper. Stir gently, heating to simmer. Simmer for a few minutes. Serve with saltine crackers.

Serves 8.

For more fish and seafood recipes see my blog A Dash of Salty