Put the potatoes, tomatoes, and onions in a food processor and process until mushy, but with miniscule chunks. Do this in batches if you must.
In a large cast-iron stew pot or Dutch oven, cook the bacon over medium-high heat until crisp, stirring about 5 minutes. Add the vegetable mixture and water, and heat to a point where the broth begins to bubble. Reduce the heat to low and simmer, using a heat diffuser if necessary, until the potato chunks are very soft, about 3 hours, stirring frequently.
Stir in the ketchup, Worcestershire, cayenne, salt, and black pepper. Add the catfish and continue to simmer until the fish is cooked through, about 30 minutes. Correct the seasonings and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (601g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 120 (24%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 3.1g||16 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 79.9mg||25 %|
|Sodium 153.8mg||5 %|
|Potassium 1916.1mg||50 %|
|Total Carbohydrate 61.6g||18 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 53.1g|
|Protein 33.5g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 499
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