Carolina Catfish Stew
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Serves/Makes: 4
Ready in: 30-60 minutes
- 2 slices salt pork or bacon
- 1 large onion, chopped
- 1 clove garlic, minced
- 2 cans (8 ounce size) tomato sauce
- 1 can (6 ounce size) tomato paste
- 4 cups water
- 1/4 teaspoon dried oregano
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- salt and pepper, to taste
- 1 1/2 pound catfish filet, cut into bite-size chunks
- hot cooked rice
Add the salt pork to a large saucepan over medium-high heat. Cook until the salt pork is crisp and the fat has rendered. Remove the salt pork. Add the onion and garlic and cook, stirring frequently, until soft. Add the tomato sauce, tomato paste, and water and mix well. Add the oregano, bay leaves, Worcestershire sauce, salt, and pepper. Mix well. Bring the stew to a boil then reduce the heat to a low simmer. Let cook for 30 minutes, stirring occasionally. Add the catfish to the stew and cook for 15 minutes or until the fish is cooked. Serve the catfish stew over hot, cooked rice.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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