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Carolina Catfish Stew
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- #40964
This saucy southern staple is as comforting as it gets. Catfish and salt pork spiced with bay leaves and Worcestershire in a tomato sauce over rice - now that's down home cooking.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
1 comment
ingredients
2 slices salt pork or bacon
1 large onion, chopped
1 clove garlic, minced
2 cans (8 ounce size) tomato sauce
1 can (6 ounce size) tomato paste
4 cups water
1/4 teaspoon dried oregano
2 bay leaves
2 teaspoons Worcestershire sauce
salt and pepper, to taste
1 1/2 pound catfish filet, cut into bite-size chunks
hot cooked rice
directions
Add the salt pork to a large saucepan over medium-high heat. Cook until the salt pork is crisp and the fat has rendered. Remove the salt pork.
Add the onion and garlic and cook, stirring frequently, until soft. Add the tomato sauce, tomato paste, and water and mix well. Add the oregano, bay leaves, Worcestershire sauce, salt, and pepper. Mix well.
Bring the stew to a boil then reduce the heat to a low simmer. Let cook for 30 minutes, stirring occasionally.
Add the catfish to the stew and cook for 15 minutes or until the fish is cooked.
Serve the catfish stew over hot, cooked rice.
nutrition data
261 calories, 7 grams fat, 19 grams carbohydrates, 32 grams protein per serving.
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reviews & comments
Less water, so that it isn't so watery. other than that, delicious!
July 25, 2013
Even my picky nine year old liked this recipe!
April 18, 2012
Catfish stew was very good , will make more next time.