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Kerr Lake Catfish Stew

By: LPK  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 5.0 Read Reviews (1)

Rate/Review | 47 people have saved this

What to Drink?

Wine Types of Wine: Chardonnay
Prep Time:
10 Min
Cook Time:
55 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 5 slices bacon
  • 1 1/2 cups chopped onion
  • 1 (28 ounce) can tomatoes with liquid
  • 1 (8 ounce) can tomato sauce
  • 3 cups diced potatoes
  • 2 tablespoons Worcestershire sauce
  • 6 dashes hot pepper sauce (such as Tabasco®), or to taste
  • salt and pepper to taste
  • 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 627 | Total Fat: 33.1g | Cholesterol: 128mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2009 by nadine501 
Very Good! Hot and spicy. We pre-cooked the catfish in lemon and pepper, and then simmered... MORE

 
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