A classic and simple Deep South version of fish stew, made with farm-raised, Mississippi catfish, and gently stewed in a trinity-enhanced, Creole tomato sauce with potatoes.
Catfish Stew
Unlike Cajun Coubion (aka Courtbouillon), in which the creole stew is prepared through and the fish, most often redfish or snapper, is laid out on top of the stew to poach near the end of cooking, this is prepared with the catfish stirred into the gently simmering stew, and allowed to lightly break down.
John B, one of our readers, who also provided me with his unusual and delicious version of a Yankee Pot Roast, also shared his version of catfish stew with me quite a few years back. I patterned my version after his, adding a bit of my own Deep South flair, and it is a delicious, hearty stew, perfect for this cold weather!
As always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
First, some more handy kitchen tools! I've got pretty decent knife skills, but these hand choppers can sure make for an easy job of finely mincing garlic and onion.
And a Ninja food processor to puree a large can of whole tomatoes. You may also substitute already crushed tomatoes. Some folks like to use V8, some tomato juice. Use what you like!
Heat oil and butter in a Dutch oven and sauté the "trinity" - onion, bell pepper and celery - until tender, about 5 minutes.
Add the minced garlic and cook another minute.
Add seafood stock, tomatoes and the sugar, if using. Stir in the potatoes, bay leaf, salt, Cajun seasoning, and Worcestershire sauce, bring mixture to a boil, reduce to a low simmer, cover and cook for 30 minutes.
Stir in parsley, thyme and hot sauce; taste stew and adjust seasonings to your liking.
Cut the fillets into large chunks, add to pot and sprinkle with Old Bay.
Stir, cover, and simmer on medium low until fish flakes easily and begins to break apart, about 20 to 25 minutes.
Serve in a deep bowl over hot steamed rice and garnish with green onion.
Unable to view the printable below on your device? Tap/click here.
Catfish Stew
Yield: About 4 to 6 Servings
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
A classic and simple Deep South version of fish stew, made with farm-raised, Mississippi catfish, and gently stewed in a trinity-enhanced, Creole tomato sauce with potatoes.
Ingredients
- About 6 medium catfish filets, cut in large chunks
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 tablespoon minced garlic
- 1 quart seafood stock* (Kitchen Basics recommended)
- 1 (28-ounce) can whole tomatoes
- Pinch granulated sugar, optional
- 2 medium russet potatoes, peeled and cubed
- 1 medium bay leaf
- 1/2 teaspoon kosher salt
- 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- Couple dashes Worcestershire sauce
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme, crushed
- Old Bay seasoning, to taste
- Couple dashes hot sauce or dried red pepper flakes, optional, to taste
- Hot, steamed rice
- 1 green onion, sliced, for garnish
Instructions
- Heat oil and butter in a Dutch oven and sauté the onion, bell pepper and celery until tender, about 5 minutes. Add garlic and. cook another minute,
- Add seafood stock, tomatoes and sugar. Stir in the potatoes, bay leaf, salt, Cajun seasoning, and Worcestershire sauce, bring mixture to a boil, reduce to a low simmer, cover and cook for 30 minutes.
- Stir in parsley, thyme and hot sauce; taste stew and adjust seasonings.
- Cut fillets into large chunks, add to pot, sprinkle with Old Bay, stir, cover, and simmer on medium low until fish flakes apart easily, about 20 to 25 minutes. Serve in a deep bowl over hot steamed rice and garnish with green onion.
Notes:
*May substitute 1 (32 ounce) container of chicken or vegetable broth, or plain water. Although this stew typically focuses on catfish, the same fish used in coubion will work with this as well. Redfish, red snapper, grouper, trout, cod, or tilapia are all good choices.
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