Pitmaster Elliott Moss might be known as a smoked meat shaman, but he’s got more than one trick up his sleeve. After earning multiple kudos—including two James Beard Award nominations for “Best Chef – Southeast”—while at The Admiral and Buxton Hall BBQ in Asheville, he made a life-changing pivot and returned to his hometown of Florence.
In 2025, he introduced his latest concept, Elliott’s BBQ Lounge, at Seminar Brewing where he continues to practice his smoke-craft and more. By reviving the dying art of whole hog barbecue and embracing hash and other Pee Dee regional dishes, Chef Elliott is solidifying his place in the storied halls of Southern gastronomy.
Here, he shares what he calls a “true South Carolina” recipe: a catfish stew adapted from his grandfather’s original recipe.
“My grandfather had a pond in his backyard,” said Elliott. “Catfishing and catfish stew made by my grandfather were some of my earliest food memories. Not until I left the Pee Dee did I realize how hyper-regional this dish is. Catfish doesn't enjoy the best reputation with most folks. But I can see the surprise in their eyes when they try it for the first time.”
Classic Catfish Stew
Yields 8 servings
This recipe is distinctive as the catfish is added in two batches, 20 minutes apart. The first addition cooks longer and breaks apart, deeply infusing the stew with flavor. The second addition ensures there are plenty of intact catfish pieces to savor.
Ingredients
2 lbs. catfish filets, cut into 1-inch pieces
3 slices bacon, diced
¾ cup diced celery
¾ cup diced carrot
¾ cup diced sweet onion
2 garlic cloves, diced
2 28-ounce cans crushed whole tomatoes (Italian style or San Marzano preferably)
¼ cup Worcestershire sauce
¼ cup hot sauce
1 tablespoon paprika
¼ teaspoon celery seed
1 bay leaf
2 cups of water
1 tbsp. sugar
Salt & pepper to taste
Steamed rice
Chopped parsley to garnish
Saltines and lemon slices for serving
Preparation
Fry bacon in a large pot over medium heat until fat renders and bacon is crispy. Add celery, carrot, onion and garlic. Cook for 5 minutes or until soft. Add spices and bay leaf. Cook for 1 minute. Add crushed tomatoes, water, Worcestershire and hot sauces. Add sugar and salt and pepper to taste.
Bring mixture to a simmer. Add half the catfish and cook for 20 minutes, stirring occasionally. Add remaining catfish and simmer for 20 more minutes, stirring occasionally. Discard bay leaf and check for seasoning. Adjust to your taste. Ladle stew over steamed white rice, garnish with parsley, and serve with lemon and saltines. Add extra hot sauce if you're feeling it.
