KERR LAKE CATFISH STEW

Kerr Lake Catfish Stew image

When my children were young, we camped most weekends in the summer. Saturday night was usually 'catfish night' with fish straight from the lake into the pot or pan. This was a real quickie favorite.

Provided by LPK

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h5m

Yield 4

Number Of Ingredients 9

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Ingredients

5 slices bacon
1 ½ cups chopped onion
1 (28 ounce) can tomatoes with liquid
1 (8 ounce) can tomato sauce
3 cups diced potatoes
2 tablespoons Worcestershire sauce
6 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
2 pounds catfish, cut into bite-sized pieces

Steps:

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 onions 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 onions. Season with salt and pepper; allow to simmer 30 minutes. Stir the crumbled bacon and catfish into the mixture; continue cooking until the fish flakes easily, about 10 minutes more.

Nutrition Facts : Calories 626.6 calories, Carbohydrate 38.7 g, Cholesterol 127.9 mg, Fat 33.1 g, Fiber 6.3 g, Protein 43.8 g, SaturatedFat 9.3 g, Sodium 1073.1 mg, Sugar 11.2 g