Kerr Lake Catfish Stew Recipes

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KERR LAKE CATFISH STEW

When my children were young, we camped most weekends in the summer. Saturday night was usually 'catfish night' with fish straight from the lake into the pot or pan. This was a real quickie favorite.

Provided by LPK

Categories     Seafood Stew

Time 1h5m

Yield 4

Number Of Ingredients 9



Kerr Lake Catfish Stew image

Steps:

  • Place the bacon in a Dutch oven or a large pot with a lid; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserving the drippings in the skillet, remove the bacon to a plate lined with paper towels to drain. Crumble the bacon and set aside.
  • Put the onions in the pot; cover and allow to cook about 5 minutes. Stir the tomatoes, tomato sauce, 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.

Nutrition Facts : Calories 626.6 calories, Carbohydrate 38.7 g, Cholesterol 127.9 mg, Fat 33.1 g, Fiber 6.3 g, Protein 43.8 g, SaturatedFat 9.3 g, Sodium 1073.1 mg, Sugar 11.2 g

5 slices bacon
1 ½ cups chopped onion
1 (28 ounce) can tomatoes with liquid
1 (8 ounce) can tomato sauce
3 cups diced potatoes
2 tablespoons Worcestershire sauce
6 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
2 pounds catfish, cut into bite-sized pieces

KERR LAKE CATFISH STEW

When my children were young, we camped most weekends in the summer. Saturday night was usually 'catfish night' with fish straight from the lake into the pot or pan. This was a real quickie favorite.

Provided by LPK

Categories     Seafood Stew

Time 1h5m

Yield 4

Number Of Ingredients 9



Kerr Lake Catfish Stew image

Steps:

  • Place the bacon in a Dutch oven or a large pot with a lid; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserving the drippings in the skillet, remove the bacon to a plate lined with paper towels to drain. Crumble the bacon and set aside.
  • Put the onions in the pot; cover and allow to cook about 5 minutes. Stir the tomatoes, tomato sauce, 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.

Nutrition Facts : Calories 626.6 calories, Carbohydrate 38.7 g, Cholesterol 127.9 mg, Fat 33.1 g, Fiber 6.3 g, Protein 43.8 g, SaturatedFat 9.3 g, Sodium 1073.1 mg, Sugar 11.2 g

5 slices bacon
1 ½ cups chopped onion
1 (28 ounce) can tomatoes with liquid
1 (8 ounce) can tomato sauce
3 cups diced potatoes
2 tablespoons Worcestershire sauce
6 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
2 pounds catfish, cut into bite-sized pieces

CATFISH STEW

Deep South cooking without the guilt. Dig into okra, catfish, tomatoes and the savory spices and herbs of the region.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 14



Catfish Stew image

Steps:

  • In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions, garlic and chili powder; cook 2 to 3 minutes, stirring constantly, until onions are tender. Stir in tomatoes, water, rice, oregano, thyme, cumin and pepper sauce. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
  • Rinse okra under cold running water to separate; drain. Stir okra, fish and bell pepper into tomato mixture. Heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes, stirring occasionally, until fish flakes easily with fork and okra is tender.

Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g

2 teaspoons olive or canola oil
2 medium onions, sliced
1 clove garlic, finely chopped
1 tablespoon chili powder
1 can (28 oz) diced tomatoes, undrained
1 3/4 cups water
1/2 cup uncooked long grain rice
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
1 teaspoon ground cumin
1/2 teaspoon red pepper sauce
1 package (10 oz) frozen sliced okra
1 lb catfish or medium-fat fish fillets, cut into 1-inch pieces
1 medium green bell pepper, chopped (1/2 cup)

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