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
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
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.
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!
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