Lake Norman Catfish Stew Recipe

Name: Lake Norman Catfish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. catfish fillets; 1/2 c. chopped bacon; 1 c. chopped onion; 2 (1 lb. 3 oz.) cans tomatoes; 2 c. diced potatoes; 1/2 c. catsup; 2 Tbsp. Worcestershire sauce; 2 tsp. salt; 1/2 tsp. pepper; 1 can peas; 1 can corn

Servings: persons

2 lb. catfish fillets
1/2 c. chopped bacon
1 c. chopped onion
2 (1 lb. 3 oz.) cans tomatoes
2 c. diced potatoes
1/2 c. catsup
2 Tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. pepper
1 can peas
1 can corn

1
Thaw frozen fillets and remove skin.
2
Cut fillets into 1-inch pieces.
3
Fry bacon until lightly browned in a large kettle over low heat.
4
Add onion and cook until tender.
5
Add tomatoes, potatoes, corn, peas, catsup and seasonings.
6
Bring to the boiling point.
7
Reduce heat and cook covered for 30 minutes, stirring occasionally.
8
Add fish and continue cooking for 40 to 45 minutes or until potatoes are tender.
9
Yields 10 servings.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lb. catfish fillets, 1/2 c. chopped bacon, 1 c. chopped onion, 2 (1 lb. 3 oz.) cans tomatoes, and more.

Yes, Lake Norman Catfish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lake Norman Catfish Stew

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