Entree: United States – South Carolina – South Carolina Catfish Stew

Serving Size: 6

Approximate Time

Prep 20 min

Cook 36 min

Total 1 hr

Ingredients

- 4 catfish fillets, approx. 6 oz (170 g) each, boneless and skinless, cut into 1-inch (2.5 cm) pieces (total approx. 24 oz / 680 g)
- 4 slices bacon, approx. 3 oz (85 g), chopped
- 1 tbsp (15 ml) vegetable oil or olive oil
- 1 large yellow onion, about 10 oz (285 g), diced
- 1 green bell pepper, about 6 oz (170 g), seeded and diced
- 2 stalks celery, about 4 oz (115 g), diced
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1.5 lb (700 g) potatoes (Yukon Gold or russet), peeled and cut into 1-inch (2.5 cm) cubes
- 1 (28 oz / 796 g) can crushed tomatoes
- 2 tbsp (34 g) tomato paste
- 3 cups (720 ml) low-sodium fish stock or low-sodium chicken stock (or water)
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (8 g) chopped fresh parsley or 2 tbsp (12 g) chopped green onion for garnish
- Hot sauce (optional), to serve

Instructions

Short Description:
A hearty Southern stew of local catfish simmered with tomatoes, potatoes, and onions in a bright tomato-based broth, finished with savory herbs and a touch of bacon fat for depth.

Regional Notes:
This South Carolina version highlights locally caught catfish and a tomato-forward broth rather than a cream- or milk-based finish found in some neighboring Lowcountry stews. The addition of potatoes makes it a filling one-pot main course typical of home kitchens across the state.

1. Pat the catfish pieces dry and season lightly with 1/2 tsp (3 g) kosher salt and a pinch of black pepper. Set aside.
2. In a large Dutch oven or heavy pot over medium heat, cook the chopped bacon until the fat renders and the pieces are crisp, 6–8 minutes. Use a slotted spoon to transfer bacon to a plate, leaving the rendered fat in the pot.
3. Add 1 tbsp (15 ml) oil to the bacon fat if needed. Add the diced onion, bell pepper, and celery; cook, stirring occasionally, until softened, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
4. Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux. Stir in the tomato paste and cook 1 minute.
5. Pour in the crushed tomatoes and stock, scraping the bottom of the pot to release any browned bits. Stir in the potatoes, smoked paprika, cayenne, dried thyme, bay leaves, and the remaining 1 tsp (5 g) kosher salt and 1/4 tsp (0.5 g) black pepper.
6. Bring the stew to a gentle boil, then reduce to a simmer. Cover partially and cook until the potatoes are tender, about 18–22 minutes.
7. While the potatoes cook, heat a separate skillet over medium-high heat. Add 1 tbsp (15 ml) oil or a bit of reserved bacon fat and sear the catfish pieces in batches for 1–2 minutes per side, just until they develop light color but are not fully cooked through. Remove to a plate.
8. When the potatoes are tender, stir in the butter until melted and smooth, then gently fold in the seared catfish pieces and the reserved crisp bacon. Simmer uncovered for 4–6 minutes more, or until the catfish is opaque and flakes easily and the stew is slightly thickened. Taste and adjust seasoning with additional salt, pepper, or hot sauce.
9. Remove and discard bay leaves. Stir in chopped parsley or sprinkle green onions over the stew. Serve hot, ladled into bowls.