Southern Catfish Stew
Dive into the comforting flavors of the South with this hearty Southern Catfish Stew, a soul-warming dish packed with bold seasonings and wholesome ingredients. Tender chunks of catfish are simmered to perfection in a rich, tomato-based broth infused with the vibrant flavors of paprika, cayenne, and thyme. Packed with fresh vegetables like bell peppers, onions, and celery, plus hearty russet potatoes, this stew is both satisfying and nutritious. A touch of hot sauce and Worcestershire sauce adds a subtle kick, while green onions and parsley brighten each bowl with fresh, zesty notes. Perfectly suited for cozy family dinners or entertaining guests, this one-pot dish is easy to make yet bursting with authentic Southern charm. Whether you’re a seafood enthusiast or simply in search of a comforting, flavorful meal, this catfish stew is sure to become a new favorite.
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Recipe Information
Ingredients
- 2 pounds catfish fillets
- 2 tablespoons vegetable oil
- 1 large (diced) yellow onion
- 1 large (diced) bell pepper
- 2 (diced) celery stalks
- 3 medium (peeled and cubed) russet potatoes
- 3 (minced) garlic cloves
- 1 28-ounce can crushed tomatoes
- 4 cups chicken stock
- 1 teaspoon hot sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 (sliced, for garnish) green onions
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels. Cut them into bite-sized chunks and set aside.
In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat.
Add the diced onion, bell pepper, and celery to the pot. Sauté for 5–6 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1–2 minutes, until fragrant.
Add the cubed potatoes to the pot and stir to combine with the sautéed vegetables.
Pour in the crushed tomatoes and chicken stock. Stir in the hot sauce, Worcestershire sauce, paprika, cayenne pepper, dried thyme, bay leaf, salt, and black pepper.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and let the stew simmer for 25–30 minutes, or until the potatoes are tender.
Once the potatoes are cooked through, gently add the catfish chunks to the pot. Stir carefully to ensure the fish is submerged in the broth.
Simmer the stew for an additional 10–12 minutes, or until the catfish is cooked through and flakes easily with a fork.
Remove the bay leaf and taste the stew, adjusting salt and hot sauce as needed.
Ladle the Southern Catfish Stew into bowls and garnish with sliced green onions and chopped parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
379 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 546 mg | 24% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.9 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1451 mg | 31% | |
*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.
