SAVANNAH RIVER CATFISH STEW

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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

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

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