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Pine Bark Stew - Catfish Stew

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“This stew is so named because it was prepared on the bank of the river where the fish were caught and pine bark is used to build a quick fire. The stew is also sometimes served on large smooth pieces of pine bark. A food processor makes quick work of the mincing (the original recipe calls for forcing the vegetables through a food mill or grinder). From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947”
3hrs 45mins

Ingredients Nutrition

  • 12 lb sliced bacon
  • 5 lbs potatoes, minced
  • 4 cups tomatoes, cooked and minced (canned is fine)
  • 2 lbs onions, minced
  • 2 quarts water
  • 3 lbs catfish, skinned and cleaned
  • 1 cup ketchup
  • salt and pepper, to taste


  1. Fry bacon until crisp in a large kettle.
  2. Add vegetables and water to bacon; simmer for 3 hours, stirring frequently.
  3. Add catfish and continue simmering for an additional 30 minutes.
  4. Just before serving, stir in ketchup and adjust seasonings.

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