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Home / Recipes / Soups & Salads

Kerr Lake Catfish Stew

Soups & Salads

Kerr Lake Catfish Stew

Rustic and regional, this Southern-style stew features fresh catfish in a spiced tomato broth with onions and potatoes. A fishing camp favorite.

Ingredients

  1. 5 slices bacon
  2. 1 1/2 cups chopped onion
  3. 1 (28 ounce) can tomatoes with liquid
  4. 1 (8 ounce) can tomato sauce 3 cups diced potatoes
  5. 2 tablespoons worcestershire sauce
  6. 6 dashes hot pepper sauce (such as tabasco®), or to taste
  7. salt and pepper to taste
  8. 2 pounds catfish, cut into bite- sized pieces

Directions

  1. 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.
  2. 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.

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