Catfish Stew/ Garden & Gun Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 slices smoked bacon, diced
1 onion, diced
3 stalks celery, diced
1 large carrot, diced
1 clove garlic, minced
2 28-oz. cans whole tomatoes, crushed by hand
1/4 cup Worcestershire sauce
1 tbsp. paprika
1/4 tsp. pinch celery seed
1 bay leaf
A pinch of sugar
1/4 cup Texas Pete hot sauce
2 lb. catfish filet, cut into 1-inch pieces
Salt and pepper, to taste
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Directions: |
Directions: Add bacon to a stewpot over medium heat and cook until rendered
and crisp. Then add onion, celery, carrot, and garlic, and continue to
cook until softened, about 5-10 minutes. Add crushed tomatoes, the
next 6 ingredients, and 1½ cups of water. Bring the mixture to a simmer,
and then add a few pieces of catfish and cover. Simmer for 40 minutes,
or until both catfish and vegetables are very tender. Add the rest of the
catfish, and continue to cook uncovered for 10-15 minutes, or until fish
is flaky. Season with salt and pepper, and serve in bowls over rice. |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Adapted from Elliott Moss, Buxton Hall Barbecue, Asheville, North
Carolina
Chef's Tip:
Most catfish stew recipes call for cooks to add the fish at the end, so it
doesn’t overcook. Moss adds some pieces earlier in the process, and lets
them melt into the simmering stew. “That way you get those big pieces,
but also fish flavor in each bite,” he says. It’s a good way to use up any
scraps that remain after you cut the uneven filets into big, tasty chunks.
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