Tomatoey Catfish Stew

Tomatoey Catfish Stew

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About this recipe: This stew is simple and well-flavoured. It's made by simmering bacon, potatoes and catfish in a delicious tomato sauce. Serve with crusty bread.


Serves: 4 

  • 5 rashers streaky bacon
  • 240g chopped onion
  • 2 (400g) tins tomatoes
  • 225g passata
  • 465g diced potatoes
  • 2 tablespoons Worcestershire sauce
  • 6 dashes hot pepper sauce, such as Tabasco or to taste
  • salt and pepper to taste
  • 900g catfish, cut into bite-sized pieces

Prep:10min  ›  Cook:55min  ›  Ready in:1hr5min 

  1. Place the bacon in a large pot with a lid; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserving the drippings in the pot, remove the bacon to a plate lined with kitchen towels to drain. Crumble the bacon and set aside.
  2. Put the onions in the pot; cover and allow to cook about 5 minutes. Stir the tomatoes, passata, potatoes, Worcestershire sauce and hot pepper sauce into the onions. Season with salt and pepper; allow to simmer 30 minutes. Stir the crumbled bacon and catfish into the mixture; continue cooking until the fish flakes easily, about 10 minutes more.

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