If you don't have catfish fillets to make this recipe, feel free to substitute any nice white-fleshed fish such as walleye, pike or bass. (Lucia Watson photo)
January 06, 2021
By Chef Lucia Watson
Print Recipe
Serves: 4 Prep time: 15 minutes Cook time: 1 hour
Catfish Stew Ingredients:
1 tablespoon butter 2 strips bacon, cut small 1 medium onion, diced 2 stalks celery with leaves, diced 2 carrots, diced 3 cloves garlic, minced 4 medium potatoes, diced 1 ½ teaspoons dry or 1 tablespoon fresh thyme 2 tablespoons flour 2 cups chicken stock 2 cups milk 1 cup heavy cream ¼ cup dry white wine Dash of Tabasco Salt and pepper, to taste 1 pound catfish fillet, cut into 1-inch pieces Juice of ½ lemon 2 tablespoon parsley, finely chopped Herb Biscuit Ingredients:
2 cups flour 1 tablespoon baking powder ½ teaspoon salt ¼ cup sugar 2 tablespoon mixed fresh herbs, chopped (parsley, chives, dill) 2 cups heavy cream Directions:
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To prepare the stew, place the butter and bacon in a heavy saucepan. Cook over medium heat until the bacon starts to brown. Add the onion, carrot, celery, garlic, thyme and potatoes and cook covered, stirring often for about 10 minutes. Add the flour and cook 2 to 3 more minutes. Add the chicken stock, milk, cream, wine, Tabasco, salt and pepper. Cook the stew uncovered, stirring often for about 25 to 30 minutes or until the potatoes are tender. Toss in the catfish with the lemon and parsley and gently stir into the stew. Cook another 10 to 12 minutes, stirring gently until the catfish is tender. To make the biscuits, start by preheating the oven to 350 degrees. In a mixing bowl, combine the flour, baking powder, salt, herbs and sugar. Using a mixer on low (or mix by hand), slowly add the cream and mix only until just combined. Drop dough by tablespoons onto a greased cookie sheet. Bake about 15 minutes (depending on biscuit size) or until golden and tender. Serve this Catfish & Potato Stew recipe in big bowls with the herb biscuits.
