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.
The acidity of the tomatoes prevented the potatoes from becoming tender in only 30 minutes. I cooked the mixture over an hour and a half, checking the potatoes every 15 minutes after the initial 30 minutes to ensure they were softened. I tasted for seasoning and added two teaspoons of Emeril's Cajun spice mixture (recipe for spice mixture at FoodNetwork.com) and tripled the hot sauce before adding the catfish. I have never eaten fish in a stew or soup, but since I'm trying to incorporate more fish into my diet, I wanted to give this recipe a try. The texture of the fish was strange to me, at first. I have to say it smelled wonderful while cooking. I almost used olive oil and left the bacon out to save calories and make it healthier. I decided to go ahead and stay as close as possible to the recipe as written. I love bacon in anything, but I was surprised the scrumptious undertone the bacon gave to this recipe. I'm sure that accounts for the hike in calories. Oh well, I'll try olive oil next time. I think chicken or pork could be substituted for catfish in this recipe with very good results. - 17 Nov 2009 (Review from Allrecipes US | Canada)
This recipe is excellent as-is. I made a double batch as the recipe stated it was for 4 servings, but that is the only thing wrong with it. As written, this recipe will feed 12.. easily. I made cornbread to go with it. My family gobbled it up. - 10 Dec 2009 (Review from Allrecipes US | Canada)
Very Good! Hot and spicy. We pre-cooked the catfish in lemon and pepper, and then simmered for about an hour on the stove until potatoes where done. We ate the whole thing up. - 09 Jun 2009 (Review from Allrecipes US | Canada)