Kerr Lake Catfish Stew Recipe - Allrecipes.com
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Kerr Lake Catfish Stew

Recipe by  

"When my children were young, we camped most weekends in the summer. Saturday night was usually 'catfish night' with fish straight from the lake into the pot or pan. This was a real quickie favorite."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 55 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Nov 18, 2009

The acidity of the tomatoes prevented the potatoes from becoming tender in only 30 minutes. I cooked the mixture over an hour and a half, checking the potatoes every 15 minutes after the initial 30 minutes to ensure they were softened. I tasted for seasoning and added two teaspoons of Emeril's Cajun spice mixture (recipe for spice mixture at FoodNetwork.com) and tripled the hot sauce before adding the catfish. I have never eaten fish in a stew or soup, but since I'm trying to incorporate more fish into my diet, I wanted to give this recipe a try. The texture of the fish was strange to me, at first. I have to say it smelled wonderful while cooking. I almost used olive oil and left the bacon out to save calories and make it healthier. I decided to go ahead and stay as close as possible to the recipe as written. I love bacon in anything, but I was surprised the scrumptious undertone the bacon gave to this recipe. I'm sure that accounts for the hike in calories. Oh well, I'll try olive oil next time. I think chicken or pork could be substituted for catfish in this recipe with very good results.

 
Jun 10, 2009

Very Good! Hot and spicy. We pre-cooked the catfish in lemon and pepper, and then simmered for about an hour on the stove until potatoes where done. We ate the whole thing up.

 

6 Ratings

Dec 11, 2009

This recipe is excellent as-is. I made a double batch as the recipe stated it was for 4 servings, but that is the only thing wrong with it. As written, this recipe will feed 12.. easily. I made cornbread to go with it. My family gobbled it up.

 
Nov 11, 2009

Excellent dish. I cooked the sauce with the potatoes for over an hour so they became soft. Then I added the catfish and let it cook for another hour on Med-Low heat covered. I also added Tony Chachere's and crushed red pepper along with the Tabasco. I like spicy foods, so add or subtract spices to meet your tastes.

 
Mar 23, 2010

This Stew was alright. It tasted like more of a tomato soup. Very ordinary, I might make it again, but tweek it by adding broth instead of so many tomatos/tomato sauce. Also, other reviewers suggested upping the time for the potatos, which I did. It ended up simmering for 1 hr. 20 mins.

 

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Nutrition

  • Calories
  • 627 kcal
  • 31%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 128 mg
  • 43%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 43.8 g
  • 88%
  • Sodium
  • 1170 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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