Recipes
Southern Catfish Stew with Cornbread
This Southern catfish stew is a comforting dish filled with tender catfish, hearty vegetables, and a flavorful broth.
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
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and bell pepper until softened.
- Add diced tomatoes, chicken stock, okra, smoked paprika, cayenne pepper, salt, and black pepper. Bring to a simmer.
- Gently add the catfish chunks to the pot and simmer for 15-20 minutes, or until the fish is tender and cooked through.
- Serve hot with freshly baked cornbread on the side.