Catfish Stew Recipe 55 Recipes

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CATFISH STEW



Catfish Stew image

Deep South cooking without the guilt. Dig into okra, catfish, tomatoes and the savory spices and herbs of the region.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 14

2 teaspoons olive or canola oil
2 medium onions, sliced
1 clove garlic, finely chopped
1 tablespoon chili powder
1 can (28 oz) diced tomatoes, undrained
1 3/4 cups water
1/2 cup uncooked long grain rice
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
2 teaspoons chopped fresh or 1 teaspoon dried thyme leaves
1 teaspoon ground cumin
1/2 teaspoon red pepper sauce
1 package (10 oz) frozen sliced okra
1 lb catfish or medium-fat fish fillets, cut into 1-inch pieces
1 medium green bell pepper, chopped (1/2 cup)

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.

Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 45 mg, Fat 1, Fiber 4 g, Protein 16 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 6 g, TransFat 0 g

FLORIDA CATFISH STEW



Florida Catfish Stew image

Provided by Robert Irvine : Food Network

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

3/4 cup vegetable oil, divided
1 cup medium diced onions
1 cup medium diced celery
1 cup medium diced carrots
2 quarts lobster, shrimp broth or fish stock
1 pound catfish pieces
1 pound shucked oysters (about 6 dozen oysters in shell)
3 tablespoons Cajun seasoning
1 pint grape tomatoes
3 bay leaves
Salt and freshly ground black pepper
1 cup all-purpose flour

Steps:

  • In a large pot (8-quart capacity) heat 1/4 cup of the oil. Saute onions, celery, and carrots for about 5 minutes until onions become translucent and celery and carrots begin to soften. Add broth and bring to a simmer. Add fish, oysters, Cajun seasoning, tomatoes, bay leaves, and salt and pepper, and cook until fish becomes opaque. In a separate bowl, mix the other 1/2 cup of oil with the flour, and stir this mixture gently into the stew to thicken. Cook for a few minutes more to integrate flavors.

Nutrition Facts : Calories 307 calorie, Fat 20 grams, SaturatedFat 2 grams, Cholesterol 46 milligrams, Sodium 1046 milligrams, Carbohydrate 15 grams, Fiber 1.5 grams, Protein 16 grams, Sugar 3 grams

CHARLIE'S CATFISH STEW



Charlie's Catfish Stew image

This recipe brings back so many memories of when I was a child. My dad would go fishing and bring home a mess of catfish and make this stew. It is so good and comforting...I hope you will enjoy this. Make some hush puppies or fried corn bread patties to go with it...ummmm

Provided by Linda Griffith @sothernladee

Categories     Fish

Number Of Ingredients 9

6 slice(s) bacon, fried crisp and crumbles
5 large catfish filets, cut into one inch chunks
6 large white potatoes
6 large yellow onions, i use vidalia
1/2 package(s) small, peeled carrots
1 cup(s) frozen okra slices (optional)
1 can(s) corn, drained
2 tablespoon(s) tobasco sauce
1 teaspoon(s) salt

Steps:

  • Use a heavy dutch oven with lid....Brown bacon in dutch oven. Cut potatoes and onions in slices. Layer the fish, then the onion, then a layer of potatoes, then 1/2 of the corn and next, 1/2 of the carrots and the okra. Add hot sauce and salt. Repeat, ending with a layer of fish. Cover with water. Cook over medium heat; bring to a boil, then simmer until potatoes and carrots are done, about 45 minutes. Do not stir. Remove lid and enjoy....

HOW TO MAKE CATFISH STEW (SOUTH CAROLINA RECIPE)



How To Make Catfish Stew (South Carolina Recipe) image

Catfish stew is a hearty and filling stew that combines Catfish fillets, potatoes, tomatoes, and bacon. It originated in South Carolina and is loved by many in this local region. This recipe will show you how to make catfish stew.

Provided by Ronnie Williams

Time 2h30m

Number Of Ingredients 13

2 lbs Catfish Fillets
1 lb Thick Cut Bacon
2 medium Onions (Diced)
2-3 cloves Minced Garlic
2-3 Stalks Celery
8 Potatoes (Diced into 1/2 inch cubes. Red or Russet potatoes)
2 cans Diced tomatoes
2 Quarts Water
1 Can Tomato paste
2 Tablespoons worcestershire Sauce
2 Tablespoons Hot Sauce (Texas Pete or Franks Red Hot is what I prefer)
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • Step 1: Start with a large heavy bottom pot or large dutch oven.
  • Step 2: Cut up the bacon into small 1-inch pieces. Put in the dutch oven and turn the heat on to medium-high heat. We want to start rendering out the fat of the bacon.
  • Step 3: Once the bacon has started rendering the fat out, we will next put in our celery, onions, and garlic. Let them cook for about 3 to 5 minutes or until the celery and onions become translucent. Make sure to stir often so as not to burn the garlic and onions.
  • Step 4: Add in the water. Next, add the tomato paste and hot sauce. You can also add in the seasonings at this point too. Bring the mixture up to a boil and stir to incorporate the tomato paste.
  • Step 5: Add in the potatoes once the tomato paste has been incorporated, turn the heat down to medium heat.
  • Step 6: Add in the catfish fillets. As the catfish fillets are cooking, I like to use my wooden spoon to break the fillets up.
  • Step 7: I like to let the potatoes cook down really well. I will usually let this go on a simmer for roughly an hour or two. This will cause the catfish stew to thicken up slightly as the potatoes cook down and the stew reduces. Make sure to add a little water to it if it cooks down too much.
  • Step: 8 Once it has gotten to the right consistency, it is time to serve it. Ladle out the stew into a bowl. Serve with saltine crackers and hot sauce.

CAROLINA CATFISH STEW



Carolina Catfish Stew image

My take on a low-country staple. Got this from a family Thanksgiving meal in Dillon, SC years ago and have craved it ever since. I finally put it to reality. Hope you enjoy and share it with others.

Provided by Brad

Categories     Southern Soups and Stews

Time 1h20m

Yield 12

Number Of Ingredients 18

2 pounds catfish fillets
4 tablespoons olive oil, divided
2 tablespoons Cajun seasoning
1 stick salted butter
½ pound bacon, chopped
1 medium yellow onion, diced
½ medium green bell pepper, diced
4 cloves garlic, minced
2 (46 fluid ounce) cans tomato juice
2 (15 ounce) cans tomato sauce
1 (15 ounce) can tomato puree
¼ cup white sugar
1 tablespoon Italian seasoning
1 teaspoon ground cayenne pepper
2 medium russet potatoes, peeled and diced
1 ½ cups corn
1 teaspoon hot sauce, or to taste
1 teaspoon Worcestershire sauce, or to taste

Steps:

  • Cut catfish fillets into 2-inch cubes. Put in a resealable plastic bag with 2 tablespoons olive oil and Cajun seasoning. Seal bag and shake until fish is thoroughly coated; place in the refrigerator while you prepare the stew.
  • Preheat a large stockpot over high heat. Add butter and remaining 2 tablespoons oil. Add bacon, onion, bell pepper, and garlic; saute until onions are soft, 5 to 7 minutes.
  • Reduce heat to medium. Add tomato juice, tomato sauce, and tomato puree, then stir in sugar, Italian seasoning, and cayenne. Add potatoes and corn and bring to a boil. Reduce heat and simmer, stirring frequently, until potatoes are tender, 20 to 30 minutes.
  • Drop in catfish and simmer until fish is tender and cooked through, 20 to 30 minutes; make sure you don't break up the fish.
  • To serve, season with hot sauce and Worcestershire.

Nutrition Facts : Calories 371.3 calories, Carbohydrate 33 g, Cholesterol 62.3 mg, Fat 19.6 g, Fiber 3.9 g, Protein 19.1 g, SaturatedFat 7.8 g, Sodium 1626.3 mg, Sugar 17.7 g

SOUTH CAROLINA CATFISH STEW



South Carolina Catfish Stew image

When I was living in South Carolina, catfish stew was a popular dish. This is a delicious spicy, tomato-based stew with bacon and potatoes and onions and spices. It is very simple to make and so good to eat. My husband and I would keep the pot on the stove all day and take multiple trips into the kitchen for refills. I hope you enjoy!

Provided by Kitten

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 50m

Yield 10

Number Of Ingredients 14

1 (10.5 ounce) can condensed tomato soup
1 (10.5 ounce) can water
1 cup ketchup
1 cup hot pepper sauce (such as Frank's® RedHot)
3 tablespoons Worcestershire sauce
2 tablespoons butter
1 teaspoon browning sauce
4 medium potatoes, peeled and diced
12 ounces bacon, cut into 1-inch pieces, or more to taste
1 large sweet onion, chopped
½ teaspoon dried thyme
½ teaspoon chili powder
salt and ground black pepper to taste
2 pounds catfish fillets

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.

Nutrition Facts : Calories 322.9 calories, Carbohydrate 27.9 g, Cholesterol 60.1 mg, Fat 14.4 g, Fiber 2.5 g, Protein 20.9 g, SaturatedFat 4.7 g, Sodium 1398.9 mg, Sugar 9.7 g

SOUTHERN CATFISH STEW



Southern Catfish Stew image

From John Edge's "A Gracious Plenty: Recipes and Recollections from the American South" Serve with cornbread.

Provided by bengi

Categories     Catfish

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb catfish fillet
3 slices bacon, chopped
1 cup chopped onion
1/2 cup chopped green bell pepper
1 (28 ounce) can tomatoes
2 cups peeled and diced potatoes
1 cup water
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme

Steps:

  • Wash the catfish fillets and cut them into 1-inch pieces; set aside.
  • Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.
  • Add the remaining ingredients and bring to a simmer.
  • Cook, covered, for 30 minutes.
  • Add the fish and cook for another 20 minutes.
  • Correct the seasonings if necessary and serve hot with cornbread.

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