RECIPE FOR CATFISH STEW RECIPES

Name: Southern Catfish Stew
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 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

SOUTHERN CATFISH STEW RECIPE - FOOD.COM

Southern Catfish Stew Recipe - Food.com image

From John Edge's "A Gracious Plenty: Recipes and Recollections from the American South" Serve with cornbread.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

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.

Nutrition Facts : Calories 198.5, FatContent 6.7, SaturatedFatContent 1.7, CholesterolContent 44.2, SodiumContent 674.2, CarbohydrateContent 20.8, FiberContent 3.5, SugarContent 8.2, ProteinContent 14.7

CATFISH STEW RECIPE - BETTYCROCKER.COM

Catfish Stew Recipe - BettyCrocker.com image

Deep South cooking without the guilt. Dig into okra, catfish, tomatoes and the savory spices and herbs of the region.

Provided by Betty Crocker Kitchens

Total Time 40 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 14

Ingredients

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 , CarbohydrateContent 26 g, CholesterolContent 45 mg, FatContent 1 , FiberContent 4 g, ProteinContent 16 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 6 g, TransFatContent 0 g

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