Recipe originally published on KetovangelistKitchen.com on 3/20/20. It has been lightly edited for re-publication.
If there is one fish southerners really love, it's probably catfish. While we tend to bread and fry our catfish, using it to make a spicy, savory stew is a classic way to utilize this fabulous fish. This is my low carb version of the regional favorite, and it makes for a flavorful Lenten Friday meal. It's also super simple to assemble, so no worrying about any fancy pants prep work or cooking techniques here.
Notes: If you can't find fish or seafood broth or stock (or can't find one that is clean), use an equal quantity of water, mince a few small chunks of the fish and add them to the pot at the beginning of the 30 minute simmer so they melt into it and add that seafood taste you're looking for.