CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2005-03-04
Serves: 5-6
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 1 package of catfish nuggets (about 1lb)
- 1 can of corn
- 1 can of lima beans
- 1 can of peas and carrots
- 1/2 package bacon diced
- 1 med. onion diced
- 1 large can crushed tomatoes
- 1 large can stewed tomatoes
- salt, pepper, and garlic powder
Instructions
Heat large pot. Brown bacon, saving some of the drippings for the pot. Add onions. Once soft, add vegies, tomatoes and fish. You may want to add some water. Season your stew. The more water you add, the thinner it will be. The fish will cook thouroughly in the stew. Allow to cook for at least 20-30 minutes at a slow bubble to make your fish flakey and distribute throughout the stew. I like it over rice, but it's great with just some crackers or biscuits.
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