Catfish Stew (photos)

We start with:

Fried Catfish, bacon, red potatoes, a large onion, celery, tomato, corn, worchestershire sauce, compound butter with cilantro and a little garlic, salt, pepper, creole seasoning.



We need to do some prep work. Cut corn from cob



dice the tomato and potatoes:



and fry the bacon



and the fish to which I added a little hot sauce.



I prepped the onion and celery as shown here and then cooked them in the bacon fat until they became tender.



at that point, I added two cups of chicken broth, the corn cobs, some creole seasoning (would eventually add a full tablespoon) and the first of a half cup of the butter I would eventually add.



after cooking the cobs for twenty or thirty minutes, I removed them and added the cut up potatoes to the broth, with a Tablespoon of parsley, a Tablespoon of worchestershire, two bay leaves and a teaspoon of red pepper flakes.



Cooked this until the potatoes were tender then added the tomatoes and corn.



Cooked these until the corn tasted right and I achieved the thickness I wanted and sheen in the broth by adding the rest of the butter.



Looks like this eventually - Tasted for seasoning and added a touch of salt and some black pepper



Needs bread



and the catfish and bacon added to the stewed vegetables



Catfish stew



In the bowl



Money shot