Best Charlies Catfish Stew Recipes

SOUTH CAROLINA CATFISH STEW

South Carolina Catfish Stew image

When I was living in South Carolina, catfish stew was a popular dish. This is a delicious spicy, tomato-based stew with bacon and potatoes and onions and spices. It is very simple to make and so good to eat. My husband and I would keep the pot on the stove all day and take multiple trips into the kitchen for refills. I hope you enjoy!

Provided by Kitten

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 50m

Yield 10

Number Of Ingredients 14

Ingredients

1 (10.5 ounce) can condensed tomato soup
1 (10.5 ounce) can water
1 cup ketchup
1 cup hot pepper sauce (such as Frank's® RedHot)
3 tablespoons Worcestershire sauce
2 tablespoons butter
1 teaspoon browning sauce
4 medium potatoes, peeled and diced
12 ounces bacon, cut into 1-inch pieces, or more to taste
1 large sweet onion, chopped
½ teaspoon dried thyme
½ teaspoon chili powder
salt and ground black pepper to taste
2 pounds catfish fillets

Steps:

Combine condensed soup, water, ketchup, hot pepper sauce, Worcestershire sauce, butter, and browning sauce in a stockpot over medium heat. Add potatoes, bacon, and onion. Season with thyme, chili powder, salt, and pepper; bring to a boil.
Meanwhile, rinse catfish and pat dry. Cut into bite-sized pieces and add to the stockpot. Reduce heat to a simmering boil and cook, covered or uncovered, until onions and potatoes are tender, about 25 minutes.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 27.9 g, Cholesterol 60.1 mg, Fat 14.4 g, Fiber 2.5 g, Protein 20.9 g, SaturatedFat 4.7 g, Sodium 1398.9 mg, Sugar 9.7 g

SAVANNAH RIVER CATFISH STEW

Savannah River Catfish Stew image

Make and share this Savannah River Catfish Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories Stew

Time 1h32m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 slices thick-cut bacon, cut into lardons (or 2 T. canola oil)
1 onion, chopped (preferably Vidalia)
2 large russet potatoes, peeled and cut into 1/4-inch pieces
2 tablespoons all-purpose flour
3 cups water
3 cups milk
1 sprig thyme
1 bay leaf, preferably fresh
1/2 teaspoon cajun seasoning or 1/2 teaspoon cayenne pepper
2 lbs catfish fillets, cut into strips
2 tablespoons chopped fresh flat-leaf parsley
coarse salt
fresh ground black pepper

Steps:

Line a plate with paper towels; in a saucepan, cook the bacon over moderate heat until crisp, about 5 minutes; using slotted spoon, remove the bacon to prepared plate to drain.
Pour off all but 1 tablespoon of bacon grease.
Add in onion and potatoes to saucepan; cook/stir often, until golden, 5-7 minutes.
Sprinkle the flour over the vegetables and stir to coat and combine.
Stir in the water and milk; add the thyme, bay leaf, and cajun seasoning; bring to a boil over high heat.
Reduce heat to low, cover, and simmer until the potatoes are just tender, about 15 minutes.
Add in the catfish; simmer, uncovered, until the fish is falling apart, an additional 15-20 minutes.
Remove the thyme and bay leaf; discard.
Add in the parsley; stir to combine.
Taste and adjust seasoning with salt, pepper, Cajun seasoning.
Ladle into warm bowls and garnish with reserved bacon.

Nutrition Facts : Calories 694.7, Fat 34.3, SaturatedFat 11.6, Cholesterol 147.5, Sodium 415.1, Carbohydrate 46.7, Fiber 4.6, Sugar 2.6, Protein 48.3

SOUTHERN CATFISH STEW

Southern Catfish Stew image

From John Edge's "A Gracious Plenty: Recipes and Recollections from the American South" Serve with cornbread.

Provided by bengi

Categories Catfish

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb catfish fillet
3 slices bacon, chopped
1 cup chopped onion
1/2 cup chopped green bell pepper
1 (28 ounce) can tomatoes
2 cups peeled and diced potatoes
1 cup water
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme

Steps:

Wash the catfish fillets and cut them into 1-inch pieces; set aside.
Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.
Add the remaining ingredients and bring to a simmer.
Cook, covered, for 30 minutes.
Add the fish and cook for another 20 minutes.
Correct the seasonings if necessary and serve hot with cornbread.

CATFISH STEW

Catfish Stew image

Deep South cooking without the guilt. Dig into okra, catfish, tomatoes and the savory spices and herbs of the region.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 14

Ingredients

2 teaspoons olive or canola oil
2 medium onions, sliced
1 clove garlic, finely chopped
1 tablespoon chili powder
1 can (28 oz) diced tomatoes, undrained
1 3/4 cups water
1/2 cup uncooked long grain rice
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
1 teaspoon ground cumin
1/2 teaspoon red pepper sauce
1 package (10 oz) frozen sliced okra
1 lb catfish or medium-fat fish fillets, cut into 1-inch pieces
1 medium green bell pepper, chopped (1/2 cup)

Steps:

In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions, garlic and chili powder; cook 2 to 3 minutes, stirring constantly, until onions are tender. Stir in tomatoes, water, rice, oregano, thyme, cumin and pepper sauce. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
Rinse okra under cold running water to separate; drain. Stir okra, fish and bell pepper into tomato mixture. Heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes, stirring occasionally, until fish flakes easily with fork and okra is tender.

Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g

CHARLIE'S CATFISH STEW

Charlie's Catfish Stew image

This recipe brings back so many memories of when I was a child. My dad would go fishing and bring home a mess of catfish and make this stew. It is so good and comforting...I hope you will enjoy this. Make some hush puppies or fried corn bread patties to go with it...ummmm

Provided by Linda Griffith @sothernladee

Categories Fish

Number Of Ingredients 9

Ingredients

6 slice(s) bacon, fried crisp and crumbles
5 large catfish filets, cut into one inch chunks
6 large white potatoes
6 large yellow onions, i use vidalia
1/2 package(s) small, peeled carrots
1 cup(s) frozen okra slices (optional)
1 can(s) corn, drained
2 tablespoon(s) tobasco sauce
1 teaspoon(s) salt

Steps:

Use a heavy dutch oven with lid....Brown bacon in dutch oven. Cut potatoes and onions in slices. Layer the fish, then the onion, then a layer of potatoes, then 1/2 of the corn and next, 1/2 of the carrots and the okra. Add hot sauce and salt. Repeat, ending with a layer of fish. Cover with water. Cook over medium heat; bring to a boil, then simmer until potatoes and carrots are done, about 45 minutes. Do not stir. Remove lid and enjoy....