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Catfish Stew

Catfish StewRecipe by Chef Scott Peacock of the Watershed Restaurant, as seen in the cookbook, From The Gift of Southern Cooking, by Edna Lewis and Scott Peacock.

Recipe Ingredients:

1 tablespoon unsalted butter
3 tablespoons bacon fat (or substitute unsalted butter)
1 1/2 cups finely diced onion
1/4 cup shallots, finely diced
1/4 cup thinly sliced green onions (white and 2-inch green)
1 tablespoon minced garlic
3/4 teaspoon dried leaf thyme
1 3/4 teaspoons salt - divided use
1 medium carrot, peeled and thinly sliced
1 1/2 cups small new potatoes, sliced 1/3-inch thick
2 small ripe tomatoes, peeled, seeded and chopped
1/2 cup dry white wine
2 1/2 pounds U.S. Farm-Raised catfish fillets, cut into 1 1/2-inch pieces
1/2 teaspoon ground black pepper
8 cups water

Cooking Directions:

  1. In a heavy saucepan heat the butter and bacon fat until foaming. Add the diced onion and shallot; cook and stir for 5 minutes. Toss the garlic, thyme and 1 1/4 teaspoons of the salt into the pan, and cook 5 minutes longer.
  2. Add the sliced carrots and potatoes; cook and stir for 5 minutes Add the chopped tomatoes, white wine, and 8 cup water; bring to a simmer. Simmer, skimming the surface occasionally, until the potatoes and carrots are tender, about 15 minutes.
  3. While the soup is simmering, season the catfish pieces liberally with remaining 1/2 teaspoon salt and black pepper.
  4. When potatoes are tender, add the seasoned catfish, parsley and green onions to the saucepan. Cook, partially covered, at a gentle simmer for 5 minutes.
  5. Taste for seasoning, adding additional salt and black pepper as desired.

Makes 8 servings.

Recipe and photograph provided courtesy of The Catfish Institute.