Add bacon to a stewpot over medium heat and cook until rendered and crisp. Then add onion, celery, carrot, and garlic, and continue to cook until softened, about 5-10 minutes. Add crushed tomatoes, the next 6 ingredients, and 1½ cups of water. Bring the mixture to a simmer, and then add a few pieces of catfish and cover.
Serve with saltine crackers and hot sauce. Catfish stew is a hearty and filling stew that combines Catfish fillets, potatoes, tomatoes, and bacon. It originated in South Carolina and is loved by many in this local region. This recipe will show you how to make catfish stew. 8 Potatoes, Diced into 1/2 inch cubes.
Elegantly seasoned with anise-flavored liqueur, such as Pernod, and saffron threads, this Lowcountry Fish Stew feels truly special. With little neck clams, fish, mussels, and shrimp, this stew proves that more really is merrier. Lata says to simmer the fish until it's just done to preserve the delicate textures and flavors.
Catfish stew is such a standby with outdoorsmen and home cooks that when South Carolina Wildlife magazine asked for recipes back in the 1980s, they were bombarded with so many stew recipes that the editors devoted an entire chapter to catfish stew in their Southeastern Wildlife Cookbook. I don’t think catfish stew is a passing fad.