Considered by many as a South Carolina Traditional dish, Catfish stew combines tomatoes, bacon, potatoes, and Catfish filets to make a hearty and filling stew. Catfish stew was a staple along the banks of many fish camps back in the early days. Come along as I so you how to make catfish stew, South Carolina Style.
Bring pot to a boil then reduce heat to medium-low, cover and cook for 20-30 minutes or until potatoes are very tender. Add catfish, cover then continue cooking for 10 minutes. Taste for seasoning then add salt and pepper if desired. Remove from heat, cover then allow stew to rest for 15-20 minutes before serving.
Add potatoes, bacon, and onion. Season with thyme, chili powder, salt, and pepper; bring to a boil. 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.
I will usually let this go on a simmer for roughly an hour and a half to two hours. This will cause the catfish stew to thicken up slightly as the potatoes cook down and the stew reduces. The total time will vary on how you like your stew. I like mine to thicken up a bit. Make sure to add a little water to it if it cooks down too much.