SOUTHERN CATFISH STEW

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Southern Catfish stew is a hearty inexpensive taste of comfort. I first came about this soup after fishing with my Grandfather he introduced me to this and I've been hooked ever since. I've been cooking my rendition ever since. Southern Catfish stew is a true one pot dish, it's Southern, it's comforting, and it's easy to cook quickly. Southern Catfish stew is a homemade soup packaged with Vitamins from all of the vegetables that's throughout the soup. Catfish is another fan favorite of mines so when I saw that it could be added in this one pot dish I was all for it! Catfish is something that I grew up eating and it's one of my favorites especially fried on on sandwiches, to plan enjoying eating them by themselves or perhaps on a plate next to some corn, side vegetables, and yes potatoes. Southern Catfish stew is now a tradition in my home, everyone loves how hearty, filling, and tasty this stew especially on a cold and or rainy day. Southern Catfish stew is giving you that much needed protein as well as your daily dose of Vitamin C and veggies all wrapped into one.

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Ingredients - 2 bags of frozen corn or can corn - your preference, 2 cans of diced tomatoes, vegetables of your preference, 2 Chicken stock (7 cups total), celery 2 stalks diced/chopped, Bacon, green bell pepper 1 medium, Thyme 1/2 TBSP, Oregano 1/2 TBSP, Black & White pepper 9 TBSP, White wine 1/2 cup your preference brand, Worcestershire sauce 2 TBSP, Basil leaves 1/2 TBSP, OPTIONAL HEAT 1 tsp hot sauce & 1/2 tsp Cayenne pepper, 1 onion (medium or large) your preference diced, Ketchup 2 TBSP, 6 medium potatoes white/red your preference, Black pepper - 2 TBSP, 1 pinch Salt, 1 pack bouillon or College Inn Chicken base, Catfish fillets skinless or Whole catfish cleaned or used what I had which was catfish nuggets. Serve with cornbread or rice.

Preparation instructions

- clean and rinse fish, set aside
- clean, cut, & dice 6-8 medium potatoes soak in water to keep from turning brown until ready to cook in stew

- 3-6 slices bacon cut/diced 3-5 mins

- 1 medium green bell pepper dice

- 1/2 medium onion chopped & diced
- 2 celery stalks chopped & diced

Cooking instructions

Saute 3-6 slices bacon cut/diced 3-5 mins, 1 medium green bell pepper dice, 1/2 medium onion chopped & diced, 2 celery stalks chopped & diced until all are tender.

- Add 1/2 TBSP Thyme, Oregano 1/2 TBSP, 5 TBSP Black & White Pepper mix well.

- Add 1/2 cup White wine and cook for 1-2 mins until it evaporates into Saute mix.

- Add TBSP Worcestershire, 1 TBSP Black pepper, 2 cans/frozen bags of corn, Diced tomatoes large can, 1 fire roasted can tomatoes standard size, 2 TBSP Ketchup, 1/2 TBSP Basil leaves, Optional heat 1 tsp hot sauce 1/2 tsp Cayenne Pepper continue to cook on medium high heat.

- Add 7 cups of Chicken stock, add diced potatoes, 1 pinch of salt, 4 TBSP Black & White Pepper bring pot to a boil and reduce to low medium heat for 20-25 mins until potatoes are tender (set timer just in case you need that friendly reminder). Stew base is pipping hot be careful taste a sample of the stew base at this point once you verify that potatoes are tender if season is perfect proceed on if not add additional season to your desire.

- Add fish and continue cooking for additional 20 mins or until fish is nice and tender and cooked thoroughly. I cooked my fish to complete tenderness and fall apart status.

Serve with rice or cornbread either will be a winner!! ENJOY from my family to yours see you next video!!

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