Southern Catfish Stew with Cornbread

This Southern catfish stew is a comforting dish filled with tender catfish, hearty vegetables, and a flavorful broth. Served with a side of freshly baked cornbread, it’s a true representation of the rich culinary traditions of the Southeast, where catfish has long been a staple ingredient.

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes

Ingredients

  • 4 catfish fillets, cut into chunks
  • 1 onion, chopped (garden or locally grown)
  • 2 garlic cloves, minced (garden or locally grown)
  • 1 bell pepper, diced (garden or locally grown)
  • 1 can (14 oz) diced tomatoes
  • 2 cups chicken stock
  • 1 cup okra, sliced (garden or locally grown)
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Salt and black pepper to taste
  • 1 tbsp olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened.
  2. Add diced tomatoes, chicken stock, okra, smoked paprika, cayenne pepper, salt, and black pepper. Bring to a simmer.
  3. Gently add the catfish chunks to the pot and simmer for 15-20 minutes, or until the fish is tender and cooked through.
  4. Serve hot with freshly baked cornbread on the side.
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