Southern Catfish Stew

"A Gracious Plenty: Recipes and Recollections from the American South"
by John T. Edge (G.P. Putnam's Sons)

March 29, 2000
Web posted at: 2:00 p.m. EST (1900 GMT)

Serves 6

• 1 pound catfish fillets
• 3 slices bacon, chopped
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (28-ounce) can tomatoes
• 2 cups peeled and diced potatoes
• 1 cup water
• 1/4 cup ketchup
• 2 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon thyme
• Cornbread, for serving

To prepare: Wash the catfish fillets and cut them into 1-inch pieces. Set aside. Fry the bacon for 2 to 3 minutes in a large heavy saucepan. Add the onion and bell pepper and cook until tender. Add the remaining ingredients and bring to a simmer. Cook, covered, for 30 minutes. Add the fish and cook for another 20 minutes. Correct the seasonings if necessary and serve hot with cornbread.

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Southern Foodways Alliance
G.P. Putnam's Sons

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