Carolina Catfish Stew

My take on a low-country staple. Got this from a family Thanksgiving meal in Dillon, SC years ago and have craved it ever since. I finally put it to reality. Hope you enjoy and share it with others.

• Preparation Time: 25 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 20 mins
• Calories: 371 Calories

Ingredients

• ¼ cup white sugar
• 1 tablespoon Italian seasoning
• 4 cloves garlic, minced
• 1 teaspoon ground cayenne pepper
• 2 (15 ounce) cans tomato sauce
• 1 ½ cups corn
• 4 tablespoons olive oil, divided
• 2 tablespoons Cajun seasoning
• ½ pound bacon, chopped
• 1 medium yellow onion, diced
• ½ medium green bell pepper, diced
• 2 pounds catfish fillets
• 1 teaspoon Worcestershire sauce, or to taste
• 1 stick salted butter
• 2 (46 fluid ounce) cans tomato juice
• 1 (15 ounce) can tomato puree
• 2 medium russet potatoes, peeled and diced
• 1 teaspoon hot sauce, or to taste

Recipe Instructions

Step 1

Cut catfish fillets into 2-inch cubes. Put in a resealable plastic bag with 2 tablespoons olive oil and Cajun seasoning. Seal bag and shake until fish is thoroughly coated; place in the refrigerator while you prepare the stew.

Step 2

Preheat a large stockpot over high heat. Add butter and remaining 2 tablespoons oil. Add bacon, onion, bell pepper, and garlic; saute until onions are soft, 5 to 7 minutes.

Step 3

Reduce heat to medium. Add tomato juice, tomato sauce, and tomato puree, then stir in sugar, Italian seasoning, and cayenne. Add potatoes and corn and bring to a boil. Reduce heat and simmer, stirring frequently, until potatoes are tender, 20 to 30 minutes.

Step 4

Drop in catfish and simmer until fish is tender and cooked through, 20 to 30 minutes; make sure you don't break up the fish.

Step 5

To serve, season with hot sauce and Worcestershire.