Old Timber Outdoors
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Catfish fillets, skinless

Dutch Oven Catfish Stew with Tomatoes and Potatoes

A brothy, gently spicy stew of tomatoes, potatoes, peppers and celery with catfish poached in it at the end.

Serves
6
Hands-on
30 min
Total
1 hr 5 min
Skill
Easy

Cooks on: Stovetop or campfire · Dinner

Ingredients

  • 2 lbCatfish fillets, skinless, cut into 2-inch pieces
  • 1½ lbPotatoes, peeled and cut into ¾-inch cubes
  • 1Onions, diced
  • 3 clovesGarlic, minced
  • 28 ozCanned diced tomatoes, one can, with juice
  • 2 tspSalt, divided
  • ½ tspBlack pepper, ground
  • 2 tbsp neutral oil
  • 1 green bell pepper, diced
  • 2 celery stalks, sliced
  • 2 cups chicken or fish stock
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • 1 tsp hot sauce, plus more to serve
  • 2 green onions, sliced

You'll need

  • Dutch oven
  • Instant-read thermometer
  • Stovetop or Campfire with grate or coals

Contains

Fish. Store-bought stock and hot sauce can contain soy, gluten or other allergens. Check the labels.

Method

  1. Heat the oil in the Dutch oven over medium heat (stove or coals). Add the onion, bell pepper and celery and cook until soft, about 8 minutes. Stir in the garlic, smoked paprika and thyme for 1 minute.
  2. Add the tomatoes with their juice, the stock, the potatoes, 1½ tsp of the salt and the pepper. Bring to a simmer, cover, and cook until the potatoes are tender, 20 to 25 minutes.
  3. Season the catfish with the remaining ½ tsp salt. Nestle the pieces into the stew, cover, and simmer gently without stirring for 8 to 10 minutes, until the fish is opaque, flakes easily, and the thickest piece reads 145°F.
  4. Gently stir in the hot sauce, taste for salt, and scatter the green onions over the top. Serve in bowls with more hot sauce on the side.

When it's done: 145°F

Federal guidance: 145°F, or until the flesh is no longer translucent and separates easily with a fork.

If it goes wrong

Potatoes still firm when the broth is ready
They were cut too large. Keep simmering before adding the fish; the fish goes in last.
Fish breaking apart
Do not stir after it goes in. Ladle from the edge of the pot when serving.
Broth too thin
Simmer uncovered 5 to 10 minutes before adding the fish.

Leftovers. Refrigerate leftovers within 2 hours and reheat to 165°F.