Alabama Catfish Stew
Dive into the comforting soul food tradition with this hearty Alabama Catfish Stew, a vibrant dish brimming with Southern charm and rich, savory flavors. Featuring tender catfish fillets simmered to perfection in a robust tomato-based broth, this stew is layered with aromatic vegetables like onions, celery, and bell peppers, as well as hearty chunks of russet potatoes. Seasoned with a medley of bold spices, Worcestershire sauce, and a touch of hot sauce for a kick, this one-pot meal brings warmth and satisfaction in every bite. Perfect for a cozy family dinner or a gathering of friends, this recipe is ready in just over an hour and serves six generously. Garnished with fresh parsley and green onions, Alabama Catfish Stew is a delightful taste of Southern cuisine that is sure to impress.
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Recipe Information
Ingredients
- 2 pounds catfish fillets
- 2 medium yellow onion
- 1 large bell pepper
- 3 whole celery stalks
- 3 medium russet potatoes
- 28 ounces canned crushed tomatoes
- 4 cups chicken broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons hot sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons fresh parsley
- 2 stalks green onions
Instructions
Rinse the catfish fillets under cold water, pat them dry with paper towels, and cut them into 2-inch chunks. Set aside.
Peel and dice the onions, chop the bell pepper, slice the celery, and peel and cube the potatoes into 1-inch pieces. Set aside the prepped vegetables.
Heat the vegetable oil in a large stockpot or Dutch oven over medium heat. Add the onions, bell pepper, and celery, and sauté until softened, about 5 minutes.
Stir in the crushed tomatoes, chicken broth, Worcestershire sauce, hot sauce, smoked paprika, garlic powder, salt, and black pepper. Add the cubed potatoes and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the potatoes are fork-tender.
Once the potatoes are tender, gently add the catfish chunks to the pot. Simmer uncovered for an additional 10-15 minutes, or until the fish is cooked through and flaky.
Taste the stew and adjust the seasoning as needed with additional salt or hot sauce.
Ladle the catfish stew into bowls, garnish with freshly chopped parsley and sliced green onions, and serve hot.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6874 mg | 299% | |
| Total Carbohydrate | 210.4 g | 77% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 61.7 g | ||
| Protein | 212.4 g | 425% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 10557 mg | 225% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
