Southern Catfish Stew
Tender catfish in a rich tomato and okra broth, finished with crispy bacon. A true one-pot Southern classic ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 4 slices bacon, chopped
- 1 medium yellow onion, diced
- 1.5 lbs catfish fillets, cut into 1.5-inch chunks
- 1 can (14.5 oz) diced canned tomatoes
- 1 cup frozen okra, sliced into rounds
- 2 cups chicken broth
- 1 pinch salt and black pepper to taste
Instructions
- 1
Cook bacon in a heavy pot over medium heat until crispy, about 6 minutes. Transfer to a plate; leave 1 tbsp drippings.
- 2
Add onion to the pot and sauté until softened and translucent, about 4 minutes.
- 3
Pour in tomatoes with their liquid and chicken broth. Bring to a simmer.
- 4
Add catfish chunks and okra to the simmering broth. Cook uncovered until fish is opaque throughout, 8–10 minutes.
- 5
Taste and season with salt and black pepper. Crumble reserved bacon on top.
- 6
Serve hot in bowls with cornbread or over rice if desired.
Tools you’ll need
- heavy pot (5-quart minimum)
- cutting board
- chef's knife
- wooden spoon
- ladle
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