Delta Catfish Stew Recipes

DELTA CATFISH STEW

Steps:

• Peel potato and turnip and cut into small diced pieces.
• In a large pot mix together potato, turnip, tomatoes (with juice), onion, celery, clam juice, water, and garlic.
• Season stew to taste with salt and black pepper.
• Heat mixture over medium heat until it comes to a boil; reduce heat, and cook, covered, for 10 minutes.
• Add cabbage, and continue to cook, covered, another 5 minutes, stirring once in awhile, until vegetables are almost tender.
• In a small bowl, toss catfish nuggets with paprika, oregano, chili powder, garlic powder, and cayenne pepper.
• Add catfish to stew, and continue to cook until fish flakes easily with fork, about another 5 minutes or so.
• Serve stew in bowls over hot steamed rice.
• Have hot sauce like Tabasco handy.

CATFISH STEW

Steps:

• In a large skillet, fry the bacon slices. Drain on absorbent paper, then cut into bite-sized pieces.
• Cut the catfish into bite-sized pieces.
• Remove all but a few tablespoons of bacon grease from the pan. Cook the fish and onions in the skillet until the onions are tender.
• Put the potatoes, tomatoes, tomato paste, and Worcestershire sauce in a large pot. Season with salt and pepper. Bring to a boil. Cover. Reduce heat and simmer until the potatoes are tender.
• Add the catfish, onions, and bacon. Cover and simmer for 20 minutes.

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.

SAVANNAH RIVER CATFISH STEW

Steps:

• Line a plate with paper towels; in a saucepan, cook the bacon over moderate heat until crisp, about 5 minutes; using slotted spoon, remove the bacon to prepared plate to drain.
• Pour off all but 1 tablespoon of bacon grease.
• Add in onion and potatoes to saucepan; cook/stir often, until golden, 5-7 minutes.
• Sprinkle the flour over the vegetables and stir to coat and combine.
• Stir in the water and milk; add the thyme, bay leaf, and cajun seasoning; bring to a boil over high heat.
• Reduce heat to low, cover, and simmer until the potatoes are just tender, about 15 minutes.
• Add in the catfish; simmer, uncovered, until the fish is falling apart, an additional 15-20 minutes.
• Remove the thyme and bay leaf; discard.
• Add in the parsley; stir to combine.
• Taste and adjust seasoning with salt, pepper, Cajun seasoning.
• Ladle into warm bowls and garnish with reserved bacon.

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.