My version of a local speciality. Years ago, I had this during a Thanksgiving dinner with family in Dillon, South Carolina, and I’ve been craving it ever since. I at last made it a reality. I hope you enjoy it and spread the word.
| Prep Time: | 25 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 pounds catfish fillets
- 4 tablespoons olive oil, divided
- 2 tablespoons Cajun seasoning
- 1 stick salted butter
- ½ pound bacon, chopped
- 1 medium yellow onion, diced
- ½ medium green bell pepper, diced
- 4 cloves garlic, minced
- 2 (46 fluid ounce) cans tomato juice
- 2 (15 ounce) cans tomato sauce
- 1 (15 ounce) can tomato puree
- ¼ cup white sugar
- 1 tablespoon Italian seasoning
- 1 teaspoon ground cayenne pepper
- 2 medium russet potatoes, peeled and diced
- 1 ½ cups corn
- 1 teaspoon hot sauce, or to taste
- 1 teaspoon Worcestershire sauce, or to taste
Instructions
- Cut catfish fillets into 2-inch cubes. Put in a resealable plastic bag with 2 tablespoons olive oil and Cajun seasoning. Seal bag and shake until fish is thoroughly coated; place in the refrigerator while you prepare the stew.
- Preheat a large stockpot over high heat. Add butter and remaining 2 tablespoons oil. Add bacon, onion, bell pepper, and garlic; saute until onions are soft, 5 to 7 minutes.
- Reduce heat to medium. Add tomato juice, tomato sauce, and tomato puree, then stir in sugar, Italian seasoning, and cayenne. Add potatoes and corn and bring to a boil. Reduce heat and simmer, stirring frequently, until potatoes are tender, 20 to 30 minutes.
- Drop in catfish and simmer until fish is tender and cooked through, 20 to 30 minutes; make sure you don’t break up the fish.
- To serve, season with hot sauce and Worcestershire.
Nutrition Facts
| Calories | 371 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 4 g |
| Protein | 19 g |
| Saturated Fat | 8 g |
| Sodium | 1626 mg |
| Sugars | 18 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |