Catfish Stew

Soups & Stews

Recipe courtesy of The Gift of Southern Cooking by Edna Lewis and Scott Peacock

Serves 6

  • 1 tablespoon unsalted butter
  • 3 tablespoons bacon fat
  • 1 large onion, finely diced
  • 1 shallot, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 carrot, peeled and thinly sliced
  • 8 small new potatoes, sliced 1/3-inch thick
  • 2 small ripe tomatoes, peeled, seeded and chopped (1 cup)
  • 1/2 cup dry white wine
  • 2 lbs catfish fillets, cut into 1 1/2-inch pieces
  • 3 tablespoons finely snipped parsley
  • 4 green onions (scallions) white and 2 inches of green, very thinly sliced

Catfish Stew

Catfish Stew 

Click image to enlarge


Heat the butter and bacon fat in a saucepan until foaming. Add the diced onion and shallot, cook, stirring often, over medium heat for 5 minutes. Toss the garlic, thyme and salt into the pan, cook for 5 more minutes. Add the sliced carrot and potatoes, cook, stirring often, for 5 minutes. Add the chopped tomatoe, white wine and 8 cups of water, bring to a simmer. Cook for 15 minutes skimming the surface occasionally until the potatoes and carrot are tender.

While the soup is simmering, seaon the catfish pieces liberally with salt and freshly ground pepper. When the potatoes are tender, add the catfish, parsley and scallions to the pot. Cook, partialy covered at very low simmer for 5 minutes. Taste and add more salt and freshly ground pepper as needed.


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