Ingredients with Measurements:
- 1 lb catfish fillets, cut into bite-sized pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 green bell pepper, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 2 cups chicken broth
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 2 tbsp chopped fresh parsley
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Cutting board and knife
Step-by-Step Instructions:
1. Heat the vegetable oil in the Dutch oven over medium-high heat.
2. Add the catfish and cook until browned, about 3-4 minutes. Remove from the pot and set aside.
3. Add the onion, garlic, celery, carrots, and green bell pepper to the pot. Cook until softened, about 5-7 minutes.
4. Sprinkle the flour over the vegetables and stir to combine.
5. Add the diced tomatoes, tomato sauce, chicken broth, thyme, smoked paprika, salt, black pepper, and cayenne pepper to the pot. Stir to combine.
6. Bring the stew to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender and the stew has thickened.
7. Add the catfish back to the pot and cook for an additional 5-7 minutes, or until the fish is cooked through.
8. Stir in the butter until melted and combined.
9. Serve the stew hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for browning the catfish, then low heat for simmering the stew.
Serving size:
4 servings
Nutritional information:
Calories: 315
Fat: 16g
Saturated Fat: 6g
Cholesterol: 79mg
Sodium: 1310mg
Carbohydrates: 19g
Fiber: 4g
Sugar: 9g
Protein: 24g
Substitutions for ingredients:
- Catfish can be substituted with any firm white fish, such as cod or tilapia.
- Chicken broth can be substituted with vegetable broth or water.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Butter can be substituted with margarine or olive oil.
Variations:
- Add diced potatoes or sweet potatoes to the stew for extra heartiness.
- Use shrimp instead of catfish for a seafood twist.
- Add a can of drained and rinsed black beans for extra protein and fiber.
Tips and Tricks:
- Be sure to cut the catfish into bite-sized pieces so that it cooks evenly.
- Don't skip the step of browning the catfish before adding it to the stew. This will give it a nice crispy texture and add flavor to the dish.
- If the stew is too thick, add more chicken broth or water to thin it out.
Storage Instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
Serve the stew in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Cornbread or crusty bread
- Steamed rice
- Roasted vegetables
Suggested Side Dishes:
- Collard greens
- Coleslaw
- Fried okra
Troubleshooting Advice:
- If the stew is too thin, simmer it for a few more minutes to thicken it up.
- If the stew is too thick, add more chicken broth or water to thin it out.
Food Safety Advice:
- Be sure to cook the catfish and vegetables to a safe internal temperature of 145°F to prevent foodborne illness.
- Store any leftover stew in the refrigerator within 2 hours of cooking.
Food History:
Catfish is a popular ingredient in Southern cuisine, and stews have been a staple of Southern cooking for generations.
Flavor Profiles:
This stew is savory, slightly spicy, and full of hearty vegetables and tender catfish.
Serving Suggestions:
Serve this stew as a main dish for a cozy Southern-style dinner.
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