Catfish Stew Recipes

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.

KERR LAKE CATFISH STEW

Steps:

• Place the bacon in a Dutch oven or a large pot with a lid; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserving the drippings in the skillet, remove the bacon to a plate lined with paper towels to drain. Crumble the bacon and set aside.
• Put the onions in the pot; cover and allow to cook about 5 minutes. Stir the tomatoes, tomato sauce, potatoes, Worcestershire sauce, and hot pepper sauce into the onions. Season with salt and pepper; allow to simmer 30 minutes. Stir the crumbled bacon and catfish into the mixture; continue cooking until the fish flakes easily, about 10 minutes more.

SOUTHERN CATFISH STEW

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.

FLORIDA CATFISH STEW

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.

CATFISH STEW

Steps:

• Brown bacon or fatback in a Dutch oven or soup pot over medium-high heat until crisp. Add onions and celery then sauté until onions are tender (3-5 minutes).
• Add tomatoes, ketchup, worcestershire, seasonings and potatoes then stir well. Add water to the pot until potatoes are just submerged.
• Bring pot to a boil then reduce heat to medium-low, cover and cook for 20-30 minutes or until potatoes are tender.
• Directions for using catfish fillets: Add catfish, cover then continue cooking for 10 minutes. Proceed to Step 5.
• Directions for using whole, dressed catfish: Add whole, dressed catfish, cover then continue cooking for 15 minutes or until catfish is cooked through. Remove catfish from the pot then remove the cooked fish from the bones and skin. Discard bones and skin. Add cooked catfish back to the stew then gently stir. Proceed to next step.
• Taste for seasoning then add salt and pepper if desired. Remove from heat, cover then allow stew to rest for 15-20 minutes before serving.

BRAZOS RIVER CATFISH STEW

Steps:

• Bring soup and catsup to a boil in a large Dutch oven over open fire. Fry salt pork and saute onions until tender in skillet and add to the soup mixture. Add all other ingredients except fish. If too thick, add 1 cup water. Boil five minutes. Drop in fish, and cook about 5 more minutes.

CATFISH STEW RECIPE - (5/5)

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.