CATFISH STEW
Brown chopped smoked bacon in dutch oven pan (I use enough to pretty much cover bottom of pan)
Salt & pepper boneless fish filets on both side
When bacon is mostly done layer fish filets on top of bacon
Add a layer of sliced potatoes enough to cover fish filets (maybe four medium size)
Add a layer of sliced onion (one medium size)
Add 2 cans of tomatoes chopped (I like to Ga Red variety but it doesn’t matter)with juice
Optional:
Add 1 can Rotel (I use original or mild, some folks like the hot, it’s up to you)
Add 1 can whole corn drained
Cover and simmer on low until potatoes are done
Avoid stiring while cooking (after I put it all together I run a spoon down the side of pot and sorta lift up the filets to let some of the liquid get under them)
Catfish Stew
Moderators: bman, Chalk, Tom Keels
Bud,
For the taste I leave it in if it's a reasonable amount of grease, say 2-3 tablespoons worth, anything more than that I'd pour off. I also recommend the smoked "ends & pieces" bacon that comes in the 3# box in the meat department usually in the area where the smoked ham hocks and such are. I know Harvey's and Winn Dixie have it - the remainder can be used for cooking peas etc. But that's me........
SG
For the taste I leave it in if it's a reasonable amount of grease, say 2-3 tablespoons worth, anything more than that I'd pour off. I also recommend the smoked "ends & pieces" bacon that comes in the 3# box in the meat department usually in the area where the smoked ham hocks and such are. I know Harvey's and Winn Dixie have it - the remainder can be used for cooking peas etc. But that's me........
SG
