Florida Catfish Stew Recipes

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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

CATFISH STEW



Catfish Stew image

Classic Southern catfish stew recipe with potatoes, stewed tomatoes and fatback or bacon.

Provided by Mandy Rivers | South Your Mouth

Time 45m

Number Of Ingredients 12

1/2 lb thick-cut bacon or fatback, cut into 1/2-inch pieces
1 medium onion, finely diced
1/2 cup finely diced celery
1 14-ounce can petite diced tomatoes, undrained
3 tablespoons ketchup
1 tablespoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/2 teaspoon red pepper flakes
3 medium potatoes, peeled and diced
1 lb catfish fillets OR 1.5-2 lbs whole, dressed catfish

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.

FLORIDA CATFISH STEW



Florida Catfish Stew image

Provided by Robert Irvine : Food Network

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 12

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

DELTA CATFISH STEW



Delta Catfish Stew image

Catfish is delicious. Some folks haven't tried it any way but blackened and pan-fried. This is really good! You must try this.

Provided by PalatablePastime

Categories     Stew

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1 medium potato
1 turnip
1 (14 1/2 ounce) can diced tomatoes
1 cup chopped onion
1/2 cup finely diced celery
1 (8 ounce) bottle clam juice
1 1/2 cups water
2 cloves garlic, minced
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 head cabbage, coarsely chopped
1 lb boneless catfish nuggets
1 tablespoon paprika
1 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
hot steamed rice

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.

Nutrition Facts : Calories 312.9, Fat 9.5, SaturatedFat 2.1, Cholesterol 53.4, Sodium 840.6, Carbohydrate 36.8, Fiber 7.7, Sugar 13.6, Protein 22.7

BRAZOS RIVER CATFISH STEW



Brazos River Catfish Stew image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 (10 3/4 ounce) cans condensed tomato soup
1 cup catsup
1/4 pound salt pork, diced
1 onion, chopped
1/2 cup butter
1 teaspoon black pepper
Dash cayenne pepper
6 drops Worcestershire sauce
Salt
6 catfish fillets, cut into small pieces

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)



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.

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