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.
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
CATFISH STEW
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
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
ALABAMA CATFISH STEW
Make and share this Alabama Catfish Stew recipe from Food.com.
Provided by lazyme
Categories Catfish
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in butter in a large saucepan until transparent.
- Add tomatoes and next 6 ingredients to saucepan.
- Cover and bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
- Gently stir in fish; continue to simmer 20 minutes or until fish flakes easily when tested with a fork. Remove bay leaf before serving.
Nutrition Facts : Calories 203, Fat 7.4, SaturatedFat 2.2, Cholesterol 38.9, Sodium 667.1, Carbohydrate 22.1, Fiber 1.7, Sugar 14.5, Protein 13.9
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.
DELTA CATFISH STEW
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
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
CATFISH AND OYSTER STEW
I like catfish and oysters so I tried them together. Great flavor! Goes well with saltines. Does not freeze well.
Provided by snakehunter
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Mix flour, salt, and white pepper on a plate.
- Roll catfish cubes in flour mixture to coat and shake off excess.
- Heat butter in a large pot over medium-high heat until melted and bubbling.
- Stir in catfish; cook about 20 seconds per side.
- Stir red onion, sherry wine, oysters with liquid, and Worcestershire sauce into the catfish and butter; heat just to boiling, 5 to 7 minutes.
- Pour the cream into a small bowl. Ladle about 1/4 of the hot liquid from the pot into the cream; stir to heat the cream evenly. Pour the cream mixture back into the pot; stir. Continue cooking until heated through, being careful not to bring the mixture to a boil, another 5 to 7 minutes.
- Ladle into bowls; top with fresh parsley and black pepper to serve.
Nutrition Facts : Calories 336.6 calories, Carbohydrate 19.4 g, Cholesterol 118 mg, Fat 21.2 g, Fiber 0.6 g, Protein 15.5 g, SaturatedFat 9.3 g, Sodium 672.7 mg, Sugar 0.6 g
SAVANNAH RIVER CATFISH STEW
Make and share this Savannah River Catfish Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h32m
Yield 4-6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 694.7, Fat 34.3, SaturatedFat 11.6, Cholesterol 147.5, Sodium 415.1, Carbohydrate 46.7, Fiber 4.6, Sugar 2.6, Protein 48.3
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!
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
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