Southern-Style Catfish Stew with Collard Greens

Step into the heart of Southern comfort with this rich and flavorful catfish stew. Combining tender chunks of catfish with smoky sausage, earthy collard greens, and vibrant tomatoes, this dish is a celebration of the South’s love for bold flavors and farm-fresh ingredients. The hearty broth, simmered with smoked paprika and garlic, warms the soul and recalls a time when meals were cooked slowly to savor every bite. Perfect for outdoorsmen who cherish their harvest, this stew is both nourishing and packed with character.

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes

Ingredients

  • 1 lb catfish fillets, cut into chunks
  • 1/2 lb smoked sausage, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 cups diced tomatoes (garden or locally grown)
  • 1 cup chicken stock
  • 2 cups collard greens (garden or locally grown), chopped
  • 1 tbsp smoked paprika
  • 1/2 tsp red pepper flakes
  • Salt and black pepper to taste
  • 2 tbsp vegetable oil

Instructions

  1. Heat oil in a large pot over medium heat. Sauté the sausage until browned, then remove and set aside.
  2. Add onion and garlic to the pot. Cook until softened, about 5 minutes.
  3. Stir in tomatoes, chicken stock, paprika, red pepper flakes, salt, and black pepper. Simmer for 10 minutes.
  4. Add collard greens and cook until wilted, about 5 minutes.
  5. Return the sausage to the pot and add catfish. Simmer gently for 15 minutes or until the fish is tender.
  6. Serve hot with crusty bread or over rice.
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