This is a way we used to cook fresh fish when we were camping. It works just as well with fish you buy at the supermarket, however!
The acidity of the tomatoes prevented the potatoes from becoming tender in only 30 minutes. I cooked the mixture over an hour and a half, checking the potatoes every 15 minutes after the initial 30 minutes to ensure they were softened. I tasted for seasoning and added two teaspoons of Emeril's Cajun spice mixture (recipe for spice mixture at FoodNetwork.com) and tripled the hot sauce before adding the catfish. I have never eaten fish in a stew or soup, but since I'm trying to incorporate more fish into my diet, I wanted to give this recipe a try. The texture of the fish was strange to me, at first. I have to say it smelled wonderful while cooking. I almost used olive oil and left the bacon out to save calories and make it healthier. I decided to go ahead and stay as close as possible to the recipe as written. I love bacon in anything, but I was surprised the scrumptious undertone the bacon gave to this recipe. I'm sure that accounts for the hike in calories. Oh well, I'll try olive oil next time. I think chicken or pork could be substituted for catfish in this recipe with very good results. - 17 Nov 2009 (Review from Allrecipes USA and Canada)
This recipe is excellent as-is. I made a double batch as the recipe stated it was for 4 servings, but that is the only thing wrong with it. As written, this recipe will feed 12.. easily. I made cornbread to go with it. My family gobbled it up. - 10 Dec 2009 (Review from Allrecipes USA and Canada)
Very Good! Hot and spicy. We pre-cooked the catfish in lemon and pepper, and then simmered for about an hour on the stove until potatoes where done. We ate the whole thing up. - 09 Jun 2009 (Review from Allrecipes USA and Canada)