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Perfect Catfish Stew |
Submitted by:
Keith (Stonewall
on HOL)
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Ingredients: |
- 3 Qts.
Water
- 3 Lbs.
Catfish (Cut into Bite size pieces)
- 2 Lbs.
Potatoes (Chopped 1"x1")
- 2 Lbs.
Onions (Chopped 1/2"x1/2")
- 2 Lbs.
Bacon
- 3 15 oz.
cans of crushed Tomatoes
- 1/2 cup
Ketchup
- 1/2 cup
Worcestershire sauce
- 1 bottle
Heinz 57 sauce
- 32 oz.
V-8 juice
- Salt and
Pepper to taste
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Preparation:
First boil the catfish in the water. When fish is done,
remove it and reserve the water. Now cook the bacon until
done and set aside. Next sautee onions. Then set them
aside. Now add all ingredients, except catfish, to the
broth that was reserved. Simmer for at least 1 hour!
Stirring often to prevent sticking. Then add catfish back
with the rest of the stew. Let this simmer another 30-45
minutes. Now there are two options at this point: 1-you
can serve stew now or 2-(Recommended) put the stew in the
refrigerator and cool over-night. this will allow more
flavors to work into the stew!!!!!! Reheat the next day
for the perfect Catfish Stew!!
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Comments: |
Once you add
all the ingredients together you may find your stock pot
filled to the rim. If this is the case simply dip out
some of the broth or stew from the top. Also the longer
your stew simmers the thicker it will get. This is a
matter of preference!!!!
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