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Florida Catfish Stew
Copyright 2006, Robert Irvine, All Rights Reserved
- Total Time:
- 30 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 8 to 10 servings
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
Directions
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.
Per serving (based on 10 servings): Calories: 307; Total Fat: 20 grams; Saturated Fat:2 grams; Protein: 16 grams; Total carbohydrates: 15 grams; Sugar: 3 grams; Fiber: 1.5 grams; Cholesterol: 46 milligrams; Sodium: 1046 milligrams