South Carolina Catfish Stew

When I was living in South Carolina, catfish stew was a popular dish. This is a delicious spicy, tomato-based stew with bacon and potatoes and onions and spices. It is very simple to make and so good to eat. My husband and I would keep the pot on the stove all day and take multiple trips into the kitchen for refills. I hope you enjoy!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 323 Calories

Ingredients

• 2 tablespoons butter (Optional)
• ½ teaspoon dried thyme
• salt and ground black pepper to taste
• 1 cup ketchup
• 1 teaspoon browning sauce
• 3 tablespoons Worcestershire sauce
• ½ teaspoon chili powder
• 1 large sweet onion, chopped
• 1 (10.5 ounce) can condensed tomato soup
• 1 (10.5 ounce) can water
• 1 cup hot pepper sauce (such as Frank's® RedHot)
• 4 medium potatoes, peeled and diced
• 12 ounces bacon, cut into 1-inch pieces, or more to taste
• 2 pounds catfish fillets

Recipe Instructions

Step 1

Combine condensed soup, water, ketchup, hot pepper sauce, Worcestershire sauce, butter, and browning sauce in a stockpot over medium heat. Add potatoes, bacon, and onion. Season with thyme, chili powder, salt, and pepper; bring to a boil.

Step 2

Meanwhile, rinse catfish and pat dry. Cut into bite-sized pieces and add to the stockpot. Reduce heat to a simmering boil and cook, covered or uncovered, until onions and potatoes are tender, about 25 minutes.