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Catfish Stew |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Catfish Stew recipe on the web!!Serving Size: 1 bowl Herb Pollard _ pounds skinned catfish filets, fresh or frozen _ slices of bacon _ 1/2 cups chopped onions _ (28-ounce) can tomatoes, undrained ___ teaspoon pepper, freshly ground _ (8-ounce) can tomato sauce _ cups diced Idaho potatoes _ tablespoons Worcestershire sauce _ teaspoons salt ___ teaspoon hot pepper sauce Thaw fillets if frozen. Cut in 1 1/2 inch pieces. Fry bacon in Dutch oven over low heat until crisp. Drain on absorbent paper; crumble and set aside. Add onion to Dutch oven; cover and cook 5 minutes or until tender. Stir in remaining ingredients. Bring to a boil; simmer 30 minutes. Add bacon and catfish. Cover and simmer 8-10 minutes or until fish flakes easily when tested with a fork. Spiced with More Tall Tales - Soups, Stews and Chili Laser's Warden Stew Chicken And Noodle Jack Cheese Casserole Basic Soup Stock Bean And Potato Soup Black Bean Chili Bruneau River Green Pork Chili Bruneau River Pork Enchiladas Cajun Sausage Soup Catfish Stew Cee Dub's Yankee Chili Chicken Corn Chowder Chicken/Poultry Stock Chili Con Carne With Beans Dutch Oven Stew Fish Stock Forty Mile Stew Gospel Hump Soup Howard's Onion, Chili & Cheese Casserole Howard's South Texas Chili Keilbasa Stew Pen's Lentil Soup Round Top, Texas Beans Southwest Green Chili And Chicken Soup Steffado (Rabbit Stew) Tom's Chicken Stock Trish's First Night At Talmaks' Soup Vegetable Soup Winter's Day Stew |
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