RECIPE: Michael Twitty’s Catfish Stew

This satisfying catfish stew recipe — including two homemade seasoning blends you’ll love — comes to us from chef and culinary historian Michael W. Twitty’s new cookbook, Recipes from the American South. Read Michael’s personal notes on the recipe, and then learn how to make it at home!

“Catfish are easily the South’s favorite fish,” writes Michael. “They were the most widespread freshwater fish, and there were saltwater varieties in the Lowcountry and Tidewater. Native Southerners across the region prized them, as did West Africans, and European Southerners would come to appreciate them, especially the white and blue varieties. The first Southern cookbook, Mary Randolph’s The Virginia House-Wife, has a stew of curried catfish — one assumes those heavy spices were meant to mask the slightly earthy flavor of wild catfish.”

Pin

Michael Twitty's Catfish Stew

Michael W. Twitty

This richly-spiced catfish stew features two homemade Southern seasoning blends — "Kitchen Pepper" and "House Seasoning." You'll use them both again and again!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Stew

Cuisine American/Southern

Servings 6

Calories 261 kcal

Ingredients

  

1x2x3x

Kitchen Pepper (makes approx. 1/2 cup)

• 2 tbsp freshly ground coarse black pepper
• 1 tbsp ground allspice
• 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1 tbsp ground mace
• 1 tbsp ground nutmeg
• 1 tbsp ground white pepper
• 1 tsp cayenne pepper

House Seasoning (makes ¾ cup, approx. 70g)

• 4 tbsp kosher salt (or 2 tablespoons fine salt)
• 2 tbsp paprika
• 2 tbsp seasoned salt or soul seasoning (can be salt-free)
• 2 tbsp freshly ground coarse black pepper
• 1 tbsp Kitchen Pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder

Catfish Stew

• 4 slices thick-cut bacon (streaky), chopped
• 1 medium onion, chopped
• 1/2 cup green bell pepper, chopped
• 1 can diced (chopped) tomatoes (28 oz)
• 2 cups diced peeled white potatoes
• 4 tbsp tomato paste (or tomato purée)
• 2 tbsp Worcestershire sauce
• 1 tsp hot sauce
• 1 tsp apple cider vinegar
• 1 tsp House Seasoning
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp Kitchen Pepper
• 1/2 tsp dried thyme
• 1 lb catfish fillet cut into ½-inch pieces

Instructions

 

Kitchen Pepper

• Combine all the ingredients and store airtight. Store in a cool, dry place for up to six months.

House Seasoning

• Combine all the ingredients and store airtight. Store in a cool, dry place for up to six months.

Catfish Stew

• In a large heavy-bottomed saucepan, fry the bacon (streaky) over medium-high heat until the fat is rendered, about 3 minutes.
• Add the onion and bell pepper and cook until softened, about 5 minutes. Reduce the heat and add the diced tomatoes, potatoes, tomato paste (purée), 1 cup (8 fl oz/240 ml) water, Worcestershire sauce, hot sauce, vinegar, House Seasoning, salt, black pepper, Kitchen Pepper, and thyme. Cover the pot and simmer for 30–40 minutes to blend the flavors.
• Add the fish, cover again, and cook until the fish is opaque and the tomatoes have broken down, about 20 minutes. Taste and adjust the seasoning as preferred.
• Store airtight in the refrigerator up to 3 days.

Notes

Extracted from RECIPES FROM THE AMERICAN SOUTH © 2025 by Michael W. Twitty. Photography © 2025 by Nico Schinco. Reproduced by permission of Phaidon. All rights reserved.

Nutrition

Calories: 261kcalCarbohydrates: 21gProtein: 18gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 60mgSodium: 762mgPotassium: 863mgFiber: 3gSugar: 4gVitamin A: 289IUVitamin C: 30mgCalcium: 63mgIron: 2mg

Keyword Catfish, Catfish stew

Tried this recipe?Rate it above to let us know how it was!

As an Amazon Associate, we earn from qualifying purchases.

**********

For more delicious recipes, follow StyleBlueprint on Pinterest!