Recipe courtesy of Robert Irvine

Florida Catfish Stew

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 8 to 10 servings
  • Nutrition Info
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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


  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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