South Carolina Catfish Stew

Name: South Carolina Catfish Stew
Total time: 50
Yield: 10
Ingredients: 1 (10.5 ounce) can condensed tomato soup; 1 (10.5 ounce) can water; 1 cup ketchup; 1 cup hot pepper sauce (such as Frank's® RedHot); 3 tablespoons Worcestershire sauce; 2 tablespoons butter; 1 teaspoon browning sauce; 4 medium potatoes, peeled and diced; 12 ounces bacon, cut into 1-inch pieces, or more to taste; 1 large sweet onion, chopped; 0.5 teaspoon dried thyme; 0.5 teaspoon chili powder; salt and ground black pepper to taste; 2 pounds catfish fillets

Recipe by Kitten from allrecipes.com

Dinner 50 Mins.

Ingredients

10 servings

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1 (10.5 ounce) can condensed tomato soup
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1 (10.5 ounce) can water
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1 cup ketchup
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1 cup hot pepper sauce (such as Frank's® RedHot)
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3 tablespoons Worcestershire sauce
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2 tablespoons butter
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1 teaspoon browning sauce

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4 medium potatoes, peeled and diced
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12 ounces bacon, cut into 1-inch pieces, or more to taste
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1 large sweet onion, chopped
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0.5 teaspoon dried thyme
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0.5 teaspoon chili powder
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salt and ground black pepper to taste
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2 pounds catfish fillets

Instructions

Combine condensed soup, water, ketchup, hot pepper sauce, Worcestershire sauce, butter, and browning sauce in a stockpot over medium heat. Add potatoes, bacon, and onion. Season with thyme, chili powder, salt, and pepper; bring to a boil.
Meanwhile, rinse catfish and pat dry. Cut into bite-sized pieces and add to the stockpot. Reduce heat to a simmering boil and cook, covered or uncovered, until onions and potatoes are tender, about 25 minutes.