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Catfish Stew
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Description
For my last all-American recipe (our July theme), I wanted something that was also a Southern favorite. Whether you catch it yourself, buy it at the store or from a roadside vendor, catfish makes a great stew. You can cook it outside on your grill’s side burner, over a campfire or on the kitchen stove. Plus it’s a healthy choice and tastes even better as leftovers!
Ingredients
- 5 cups Potatoes, Peeled And Cubed
- 2-½ ounces, weight Bacon Pieces
- 14-½ ounces, weight Canned Okra, Undrained
- 29 ounces, weight Canned Diced Tomatoes, Undrained
- 2 cups Water
- ½ cups Ketchup
- 3 Tablespoons Worcestershire Sauce
- 1-½ teaspoon Salt
- ½ teaspoons Pepper
- 2 pounds Uncooked Catfish, Cut Into Small Pieces
- 6 ounces, weight Tomato Paste
Preparation
Combine all ingredients (except the catfish and tomato paste) in a large pot and bring to a boil. Cover and lower to a simmer until the potatoes are cooked, about 40 minutes.
Add the catfish and tomato paste. Cook for another 15-20 minutes uncovered until thickened.
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