Sort ingredients
kittenco
QR Code
Listen
PdfHeat butter and bacon in a large Dutch oven over medium-high; cook, stirring often, until bacon begins to brown, about 7 minutes. Add onion, celery, garlic, thyme, and basil. Cook, picking up any browned bits from bottom of Dutch oven using a wooden spoon, until mixture sputters, releases its water, and then cooks off and sizzles and onion is translucent, about 10 minutes.
Add new potatoes, carrots, tomatoes, 1½ teaspoons of the kosher salt and ½ teaspoon of the pepper to Dutch oven. Stir and bring to a boil over medium-high. Add water, white wine, scallions, and bouillon cubes.
Turn down heat in Dutch oven to medium-low to maintain a simmer; cover with a lid (leaving a crack for steam) and cook until potatoes are tender, 15 to 20 minutes.
Lightly sprinkle catfish fillets with remaining ½ teaspoon each of salt and pepper. Oil fillets in half if needed, to help them fit in Dutch oven without crowding. Gently lay fillets in Dutch oven, and cook until you can cut fillets into chunks with the side of a spoon, 8 to 10 minutes, depending on thickness of fillets. (Do not overcook, or the chunks of catfish will turn to feathers.)
Season one final time with additional salt and pepper to taste, gently stir in honey if using.
Serve stew in bowls, garnish with parsley, and splash with hot sauce, as needed.