Savannah River Catfish Stew Recipe

Name: Savannah River Catfish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices thick-cut bacon, cut into lardons (or 2 T. canola oil); 1 onion, chopped (preferably Vidalia); 2 large russet potatoes, peeled and cut into 1/4-inch pieces; 2 tablespoons all-purpose flour; 3 cups water; 3 cups milk; 1 sprig thyme; 1 bay leaf, preferably fresh; 1/2 teaspoon cajun seasoning or 1/2 teaspoon cayenne pepper; 2 lbs catfish fillets, cut into strips; 2 tablespoons chopped fresh flat-leaf parsley; coarse salt; fresh ground black pepper

Servings: persons

4 slices thick-cut bacon, cut into lardons (or 2 T. canola oil)
1 onion, chopped (preferably Vidalia)
2 large russet potatoes, peeled and cut into 1/4-inch pieces
2 tablespoons all-purpose flour
3 cups water
3 cups milk
1 sprig thyme
1 bay leaf, preferably fresh
1/2 teaspoon cajun seasoning or 1/2 teaspoon cayenne pepper
2 lbs catfish fillets, cut into strips
2 tablespoons chopped fresh flat-leaf parsley
coarse salt
fresh ground black pepper

1
Line a plate with paper towels; in a saucepan, cook the bacon over moderate heat until crisp, about 5 minutes; using slotted spoon, remove the bacon to prepared plate to drain.
2
Pour off all but 1 tablespoon of bacon grease.
3
Add in onion and potatoes to saucepan; cook/stir often, until golden, 5-7 minutes.
4
Sprinkle the flour over the vegetables and stir to coat and combine.
5
Stir in the water and milk; add the thyme, bay leaf, and cajun seasoning; bring to a boil over high heat.
6
Reduce heat to low, cover, and simmer until the potatoes are just tender, about 15 minutes.
7
Add in the catfish; simmer, uncovered, until the fish is falling apart, an additional 15-20 minutes.
8
Remove the thyme and bay leaf; discard.
9
Add in the parsley; stir to combine.
10
Taste and adjust seasoning with salt, pepper, Cajun seasoning.
11
Ladle into warm bowls and garnish with reserved bacon.

354

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 13 ingredients. The key ingredients include: 4 slices thick-cut bacon, cut into lardons (or 2 T. canola oil), 1 onion, chopped (preferably Vidalia), 2 large russet potatoes, peeled and cut into 1/4-inch pieces, 2 tablespoons all-purpose flour, and more.

Yes, Savannah River 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.

Savannah River Catfish Stew

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