Fishbusters
Ensign
- Joined
- Apr 20, 2002
- Messages
- 921
4lbs boneless catfish chunks*<br />6 medium potatoes cubed<br />2 large onions chopped<br />4 strips bacon<br />16oz catsup<br />1 cup medium salsa**<br />2tsp salt<br />1/2tsp black pepper<br />hot sauce<br />Fry the bacon remove and crumble. Sauté the chopped onions in the bacon drippings. Cook the potatoes in a small amount of water. In a 6 to 8 quart pot put in fish with enough water to almost cover it add salt and pepper and bring to a simmer. Cook the fish for 10min until just tender. Add the potatoes, onions, bacon and bring to a simmer, then add the salsa and catsup. Simmer 10min then add hot sauce to taste. Let sit for 20 to 30 minutes and then serve. This can all be done the night before then heated to serve.<br />* any fish can be substituted but catfish is the way it's done here in the south.<br />** if you don't like the Mexican taste you can add 1cup more onions to be sautéed and in place of the salsa use tomato soup, paste or just plain canned tomatoes. <br />Of course there are many recipes and some call for a can of corn and other things can also be added as you like but this is a basic recipe. Some people fry the fish rather than boil/poach it and use milk instead of water while others have been known to use leftover fish from last night's fish fry. You can experiment till you get something which fits your personal tastes but I actually like this recipe and if you substitute as mentioned for the salsa it is what I and many others consider traditional catfish stew.