Florida Catfish Stew
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 8 to 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 307 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 46 milligrams
- Sodium
- 1046 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 16 grams
- Sugar
- 3 grams
- Level: Easy
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
- Yield: 8 to 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 307 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 46 milligrams
- Sodium
- 1046 milligrams
- Carbohydrates
- 15 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 16 grams
- Sugar
- 3 grams
Ingredients
3/4 cup vegetable oil, divided
1 cup medium diced onions
1 cup medium diced celery
1 cup medium diced carrots
2 quarts lobster, shrimp broth or fish stock
1 pound catfish pieces
1 pound shucked oysters (about 6 dozen oysters in shell)
3 tablespoons Cajun seasoning
1 pint grape tomatoes
3 bay leaves
Salt and freshly ground black pepper
1 cup all-purpose flour
Directions
- In a large pot (8-quart capacity) heat 1/4 cup of the oil. Saute onions, celery, and carrots for about 5 minutes until onions become translucent and celery and carrots begin to soften. Add broth and bring to a simmer. Add fish, oysters, Cajun seasoning, tomatoes, bay leaves, and salt and pepper, and cook until fish becomes opaque. In a separate bowl, mix the other 1/2 cup of oil with the flour, and stir this mixture gently into the stew to thicken. Cook for a few minutes more to integrate flavors.
