BigBendFishing.Net

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)

Thanks for the recipe Sea Gurl. Do you drain off the bacon grease or just leave it in?

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

That sounds Great
Thanks for sharing