Catfish Stew Recipes

FLORIDA CATFISH STEW

Florida Catfish Stew image

Provided by Robert Irvine : Food Network

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

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

CATFISH STEW RECIPE - (5/5)

Catfish Stew Recipe - (5/5) image

Provided by Orion

Number Of Ingredients 9

Ingredients

1/2 cup chopped onions
2 tablespoons of butter
1-pound of catfish filets cut into chunks
1 cup of boiling water
2 cups of diced potatoes
1 1/2 teaspoon of basil
salt and black pepper to taste
1 (8-ounce) can of stewed corn
2 cups of milk

Steps:

Sauté onions in butter. Add fish, water, potatoes, basil, salt, and black pepper. Cover and simmer until potatoes are done, approximately 15 minutes. Stir in corn and milk; heat thoroughly, but do not boil. Serve immediately.

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

Ingredients

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

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

Ingredients

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

Ingredients

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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