Recipe: Catfish StewAuthor: Chris Perrin
Okay, so in honor of Talk Like a Pirate Day, I thought I’d do
Okay, so I don’t know how authentic catfish stew is in terms of good pirate fare, but I do know it tastes good (which is important) and it’s a great way to keep warm as it cools off. Even better, unlike a lot of my recipes it only has a few steps.
Argh you ready?
Here is the basic catfish stew recipe. If you don’t have catfish, any white fish will do. Also, salmon can work well, but be careful. Salmon can be very strong.
You will need:
- 1 cup flour
- 1 tablespoon each salt, pepper, garlic powder
- 2 pounds catfish, cut into 1 inch squares
- 4 tablespoons olive oil
- 1 onion, diced
- 1 bulb fennel, fronds removed, and diced
- 4 stalks celery, diced
- 2 cans diced tomatoes
- 2 cups chicken broth
1. Pour the flour, salt, pepper, and garlic powder into a bowl and mix thoroughly.
2. Dip the catfish into the flour and coat well. Shake off the excess.
3. Pour the olive oil into a soup pot and get it hot over medium-high heat. Saute the fish until it starts to turn golden brown and crispy.
4. Remove the fish and then saute the onions, fennel, and celery until the fennel is soft.
5. Pour in the tomatoes and broth, then bring to a boil.
6. Add the fish back to the soup and continue boiling. Serve when the fish is warm.
Thanks to James for the picture.
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