American · Dinner
Catfish Stew
South Carolina catfish stew of catfish chunks simmered with smoky bacon, tomato, and potato into a rich, peppery bowl scattered with scallions.
$
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
420Calories
38gProtein
16gFat
28gCarbs
4gSugar
3gFiber
720mgSodium
75mgChol
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Instructions
1
Prep
Cut the catfish into chunks and the potatoes into small cubes. Chop the onion, garlic, and bacon ready to start.
2
Sear
Brown the bacon in oil over medium-high heat 5 minutes until crisp, then soften the onion and garlic 3 minutes.
3
Simmer
Add tomato, potatoes, fish stock, and smoked paprika. Simmer over low heat 18 minutes until the potatoes are just tender.
4
Finish
Slide in the catfish chunks and simmer gently over low heat 6 minutes until the fish is opaque and just cooked.
5
Plate
Ladle the rich catfish stew into deep bowls. Scatter with sliced scallions and a grind of black pepper.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) catfish fillet
- 80g (2.8 oz) smoked bacon
- 2 tbsp neutral oil
- 1 small onion
- 4 garlic cloves
- 400g (14.1 oz / 2 cups) canned chopped tomato
- 300g (10.6 oz / 2 medium) potato
- 600ml (2 1/2 cups) fish stock
- 2 tsp smoked paprika
- 1 tsp black pepper
- 4 scallions