Florida Catfish Stew

2013-11-14
  • Yield : 8 to 10 servings
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    307 calorie
  • Fat

    20 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    46 milligrams
  • Sodium

    1046 milligrams
  • Carbohydrate

    15 grams
  • Fiber

    1.5 grams
  • Protein

    16 grams
  • Sugar

    3 grams

Ingredients

  • 3/4 cup vegetable oil, divided
  • 1 cup medium diced onions
  • 1 cup medium diced celery
  • 1 cup medium diced carrots
  • 2 quarts lobster, shrimp broth or fish stock
  • 1 pound catfish pieces
  • 1 pound shucked oysters (about 6 dozen oysters in shell)
  • 3 tablespoons Cajun seasoning
  • 1 pint grape tomatoes
  • 3 bay leaves
  • Salt and freshly ground black pepper
  • 1 cup all-purpose flour

Method

Step 1

In a large pot (8-quart capacity) heat 1/4 cup of the oil. Saute onions, celery, and carrots for about 5 minutes until onions become translucent and celery and carrots begin to soften. Add broth and bring to a simmer. Add fish, oysters, Cajun seasoning, tomatoes, bay leaves, and salt and pepper, and cook until fish becomes opaque. In a separate bowl, mix the other 1/2 cup of oil with the flour, and stir this mixture gently into the stew to thicken. Cook for a few minutes more to integrate flavors.

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