• Active Time 20m
  • Total Time 1h 5m

Serves 6-8

If the catch wasn't as big as you hoped for all the mouths you want to feed, making a stew is the best way to stretch a small amount of meat or fish. Catfish stew is so good however, it's worth making no matter how much fish you have.


  • For Stock:
  • 1 whole catfish, 2-3 pounds, cleaned
  • 1 teaspoon black peppercorns
  • 2 celery stalks, coarsely chopped
  • 1 yellow onion, chopped
  • 2 fresh parsley sprigs
  • 2 fresh thyme sprigs, or 1 teaspoon dried thyme leaves, crushed
  • 1 bay leaf
  • 5 cups water

  • 2 ounces slab bacon, minced (optional)
  • 2 tablespoons vegetable oil, or 2 tablespoons butter
  • 1 yellow onion chopped
  • 2 tablespoons all-purpose flour
  • 2 large baking potatoes, peeled and cut into 3/4-inch cubes
  • 1 cup milk
  • Salt and freshly ground black pepper
  • chopped fresh parsley


To make this stock, fillet and skin the catfish. Cut the fillets into 1-inch pieces and reserve in the refrigerator. Place the head, tail, and bones of the fish and the peppercorns on a piece of cheesecloth and tie securely to make a bundle. Place in a saucepan. Add the celery, onion, parsley, thyme, bay leaf, and water. Bring to a boil, reduce the heat to low, cover partially, and simmer for 30 minutes. Remove the cheesecloth package and discard. Reserve the stock in the pan.

If using the bacon, in a skillet over medium heat, fry until crisp. Using a slotted spoon, remove to paper towels to drain. Pour off the fat. In the same skillet over medium heat, warm the oil. Add the onion and sauté until soft, about 3 minutes. Add the flour and cook slowly, stirring, for 2 or 3 minutes. Stir in the potatoes and cook 1 minute. Stir in a little of the reserved stock and stir well. Add salt to taste and cook over medium heat until the potatoes are done, about 10 minutes. Stir in the milk and reserved catfish and simmer until the fish is cooked, another 5 or 6 minutes.

Adjust the seasonings and serve topped with chopped parsley.

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 1612

nutrition information per serving

222 calories; 7g total fat; 68mg cholesterol; 77mg sodium; 17g carbohydrates; 2g fiber; 21g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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