CAROLINA CATFISH STEW

Carolina Catfish Stew image

My take on a low-country staple. Got this from a family Thanksgiving meal in Dillon, SC years ago and have craved it ever since. I finally put it to reality. Hope you enjoy and share it with others.

Provided by Brad

Time 1h20m

Yield 12

Number Of Ingredients 18

Ingredients

2 pounds catfish fillets
4 tablespoons olive oil, divided
2 tablespoons Cajun seasoning
1 stick salted butter
½ pound bacon, chopped
1 medium yellow onion, diced
½ medium green bell pepper, diced
4 cloves garlic, minced
2 (46 fluid ounce) cans tomato juice
2 (15 ounce) cans tomato sauce
1 (15 ounce) can tomato puree
¼ cup white sugar
1 tablespoon Italian seasoning
1 teaspoon ground cayenne pepper
2 medium russet potatoes, peeled and diced
1 ½ cups corn
1 teaspoon hot sauce, or to taste
1 teaspoon Worcestershire sauce, or to taste

Steps:

Cut catfish fillets into 2-inch cubes. Put in a resealable plastic bag with 2 tablespoons olive oil and Cajun seasoning. Seal bag and shake until fish is thoroughly coated; place in the refrigerator while you prepare the stew.
Preheat a large stockpot over high heat. Add butter and remaining 2 tablespoons oil. Add bacon, onion, bell pepper, and garlic; saute until onions are soft, 5 to 7 minutes.
Reduce heat to medium. Add tomato juice, tomato sauce, and tomato puree, then stir in sugar, Italian seasoning, and cayenne. Add potatoes and corn and bring to a boil. Reduce heat and simmer, stirring frequently, until potatoes are tender, 20 to 30 minutes.
Drop in catfish and simmer until fish is tender and cooked through, 20 to 30 minutes; make sure you don't break up the fish.
To serve, season with hot sauce and Worcestershire.

Nutrition Facts : Calories 371.3 calories, Carbohydrate 33 g, Cholesterol 62.3 mg, Fat 19.6 g, Fiber 3.9 g, Protein 19.1 g, SaturatedFat 7.8 g, Sodium 1626.3 mg, Sugar 17.7 g