Ingredients for Alabama Catfish Stew
- 1 medium onion, chopped
- 2 tablespoons of butter
- 1 (28 ounce) can crushed tomatoes
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- 1 bay leaf
- 1 pound catfish fillets
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups of fish stock
- Fresh parsley (optional)
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How to Make Alabama Catfish Stew
- Melt 2 tablespoons of butter in a large, heavy-bottomed saucepan over medium heat. Add 1 medium onion, chopped, and sauté until translucent, about 5 minutes.
- Add 1 (28 ounce) can crushed tomatoes, 1 cup chopped celery, 1 cup chopped green bell pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 bay leaf, and 4 cups of fish stock to the saucepan.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Gently stir in 1 pound catfish fillets, cut into 1-inch pieces.
- Continue to simmer for 20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the bay leaf before serving. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
58g
Fat
11g
Carbs
7g
