Catfish Stew

11 ingredients
7 steps

Ingredients

  • 7 to 8 catfish (approximately 18-inches long)
  • 2 to 2 1/2 lb. fatback (1-inch thick)
  • 12 lb. potatoes
  • 6 lb. onions
  • 2 large cans whole tomatoes, pureed
  • 3 (14 1/2 oz.) cans Italian tomato sauce
  • pinch of garlic
  • salt and pepper
  • hot sauce
  • Italian seasonings
  • sweet basil

Directions

  1. 1
    Dice fatback into small pieces.
  2. 2
    Fry until tender; also fry fatback skin until fat is cooked off.
  3. 3
    Place in stew pot. Saute onions until tender, not brown, in fatback grease.
  4. 4
    Add all to pot.
  5. 5
    Fillet and chop onions and potatoes.
  6. 6
    Add to pot; simmer until done.
  7. 7
    Let skin cook in stew until just before serving.

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