FLORIDA CATFISH STEW
Provided by Robert Irvine : Food Network
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 12
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
WHITE CATFISH STEW
I received this recipe from a friend at work. It makes about one gallon of thick white catfish stew. Use at least a 5 quart pot. I like it spicy so I usually add a little cayenne pepper to the pot in addition to the hot sauce. You can add tomatoes to make a red catfish stew.
Provided by bengi
Categories Catfish
Time 1h20m
Yield 1 gallon, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut catfish into thumbnail-size squares.
- Salt and pepper pieces pretty heavily and put into refrigerator until time to use.
- Peel the boiled eggs and chop into small pieces.
- Peel potatoes and cut into small cubes and cover with water until ready to use.
- Peel onions and slice into rings.
- Fry fatback crisp.
- Put pieces aside and pour drippings into a large pot.
- Bring fatback drippings to a medium heat, add onions and cook for about 10 minutes, stirring occasionally; remove onions to a bowl.
- Put about 4 or 5 cups of water in the pot, bring to a boil, put the potatoes in the pot.
- You might have to add more fresh water to barely cover the potatoes.
- Cook about 15 or 20 minutes;I crumble up the fried fatback and put it in with the potatoes, but you don't have to.
- Put the onions back in the pot with the potatoes and bring to almost a boil, throw in a handful of fish, stir a little, throw in some more fish, stir a little more, do this until you use all the fish.
- I use a long skinny spoon so the fish won't get all mashed up; I like chunks of fish in the stew.
- Add the boiled eggs and stir.
- Cook on medium for about 6 minutes.
- Stir a couple of times to be sure the potatoes aren't sticking to the bottom of the pot.
- Taste.
- Add more salt, pepper, and hot sauce if needed.
- Enjoy!
HOW TO MAKE CATFISH STEW (SOUTH CAROLINA RECIPE)
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
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.
CATFISH STEW RECIPE - (5/5)
Provided by Orion
Number Of Ingredients 9
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.
SOUTH CAROLINA CATFISH STEW
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
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
CAROLINA CATFISH STEW
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
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
SOUTHERN CATFISH STEW
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
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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