Catfish And Black Bean Stew Recipes

CATFISH AND BLACK BEAN STEW

Steps:

• Heat 2 teaspoons oil in large skillet over low heat. Add onion; cover and cook, stirring occasionally, for 7 minutes or until tender.
• Add green pepper, garlic, and 1 teaspoon oil; cover and cook, stirring occasionally, 5 minutes.
• Stir in beans, tomato, clam broth and oregano; cover and cook 5 minutes over moderate heat.
• Meanwhile, rub catfish with allspice, cloves and ground red pepper.
• Heat remaining tablespoon oil in second large skillet over high heat.
• Add fish; sauté on one side until fish has colored, about 3 minutes.
• Turn fish over and place, colored side up, on top of beans in first skillet.
• Cover and cook over moderate heat for 5 to 7 minutes or until fish is cooked through.

SOUTH CAROLINA CATFISH STEW

Steps:

• Combine condensed soup, water, ketchup, hot pepper sauce, Worcestershire sauce, butter, and browning sauce in a stockpot over medium heat. Add potatoes, bacon, and onion. Season with thyme, chili powder, salt, and pepper; bring to a boil.
• Meanwhile, rinse catfish and pat dry. Cut into bite-sized pieces and add to the stockpot. Reduce heat to a simmering boil and cook, covered or uncovered, until onions and potatoes are tender, about 25 minutes.

CATFISH STEW

Steps:

• In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions, garlic and chili powder; cook 2 to 3 minutes, stirring constantly, until onions are tender. Stir in tomatoes, water, rice, oregano, thyme, cumin and pepper sauce. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
• Rinse okra under cold running water to separate; drain. Stir okra, fish and bell pepper into tomato mixture. Heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes, stirring occasionally, until fish flakes easily with fork and okra is tender.