Amazing Catfish Stew

A Southern Lowcountry catfish stew that builds layer by layer in a single heavy pot. Rendered bacon kicks things off, adding smoke and salt that sets the entire dish’s tone. Diced onion, green and red bell peppers go in next to absorb the bacon fat, then okra and tomatoes round out the vegetable base for that classic Southern stew texture.

The trick with catfish is restraint. Add it last, only after the broth has reduced and thickened, then simmer just until the cubes turn opaque. Overcook catfish even by 30 seconds and it goes from tender flake to dry, woolly chew. The okra does double duty: it adds vegetable bulk and thickens the broth naturally as it releases its starchy juices, so you don’t need a flour roux.

Chef Tips

• Use day-old bacon if you have it. The fat renders cleaner from refrigerated bacon than from fresh.
• Cut catfish in 1-inch cubes, no smaller. Smaller pieces overcook and disappear into the broth.
• The optional tomato paste stir-in at the simmer point adds richness and color if the broth looks thin. Worth doing.
• Serve over white rice or with cornbread on the side to soak up the broth.

Variations

• Substitute shrimp, redfish, or any firm white fish for catfish.
• Add 1 teaspoon Cajun seasoning or ¼ teaspoon smoked paprika for more pronounced spice.
• Stir in 1 cup of frozen corn kernels with the okra for sweetness.