Catfish Stew Recipe 55

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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

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

WHITE CATFISH STEW



White Catfish Stew image

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

4 lbs cleaned and de-boned catfish
4 lbs potatoes
5 -6 medium onions
4 -5 slices pork fatback
3 -4 hard-boiled eggs
salt, to taste
black pepper, to taste
hot sauce, to taste (optional)

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!

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

CATFISH STEW RECIPE - (5/5)



Catfish Stew Recipe - (5/5) image

Provided by Orion

Number Of Ingredients 9

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.

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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