Delta Catfish Stew
Dive into the rich, soul-warming flavors of Delta Catfish Stew, a true Southern classic that combines tender seared catfish fillets with a hearty blend of vegetables, spices, and a savory tomato broth. This one-pot wonder layers bold flavors with ingredients like fresh okra, diced tomatoes, and a hint of paprika, while red potatoes add comforting heartiness to every bite. Perfectly seasoned with optional cayenne for a kick, this stew is both rustic and refined, making it ideal for a cozy family dinner or a taste of Southern hospitality. Ready in just an hour, it’s a wholesome, satisfying dish best served steaming hot and garnished with fresh parsley. Embrace the culinary traditions of the Mississippi Delta with this comforting catfish stew recipe that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 2 pounds catfish fillets
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons vegetable oil
- 1 medium yellow onion (diced)
- 1 green bell pepper (diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 15-ounce can diced tomatoes (canned with juices)
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 1 teaspoon hot sauce (optional)
- 1 pound red potatoes (cubed)
- 1 cup okra (sliced fresh or frozen)
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper (optional)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the catfish fillets with salt and ground black pepper on both sides.
Dredge the fillets lightly in all-purpose flour, shaking off any excess.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the catfish fillets in the hot oil for 2-3 minutes per side, until golden brown. Remove the fish and set aside. It’s okay if the fillets break slightly; they will finish cooking in the stew later.
In the same pot, reduce the heat to medium and add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender.
Add the minced garlic and sauté for another 30 seconds until fragrant.
Stir in the diced tomatoes (with their juices), tomato paste, chicken broth, and hot sauce (if using). Bring the mixture to a simmer.
Add the cubed red potatoes to the pot and continue simmering for 15 minutes, or until the potatoes are just tender.
Stir in the okra, paprika, and cayenne pepper (if using). Simmer for another 5 minutes.
Gently return the seared catfish fillets to the pot. Spoon some of the broth over the fish and allow it to cook for an additional 5-7 minutes, or until the catfish is fully cooked and flakes easily with a fork.
Taste the stew and adjust seasoning with additional salt or pepper if needed.
Ladle the stew into bowls, garnish with chopped fresh parsley, and serve hot. Enjoy!
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5448 mg | 237% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 31.1 g | ||
| Protein | 207.5 g | 415% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 7588 mg | 161% | |
*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.
