Alabama Catfish Stew

Dive into the comforting soul food tradition with this hearty Alabama Catfish Stew, a vibrant dish brimming with Southern charm and rich, savory flavors. Featuring tender catfish fillets simmered to perfection in a robust tomato-based broth, this stew is layered with aromatic vegetables like onions, celery, and bell peppers, as well as hearty chunks of russet potatoes. Seasoned with a medley of bold spices, Worcestershire sauce, and a touch of hot sauce for a kick, this one-pot meal brings warmth and satisfaction in every bite. Perfect for a cozy family dinner or a gathering of friends, this recipe is ready in just over an hour and serves six generously. Garnished with fresh parsley and green onions, Alabama Catfish Stew is a delightful taste of Southern cuisine that is sure to impress.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 pounds catfish fillets
• 2 medium yellow onion
• 1 large bell pepper
• 3 whole celery stalks
• 3 medium russet potatoes
• 28 ounces canned crushed tomatoes
• 4 cups chicken broth
• 2 tablespoons Worcestershire sauce
• 2 teaspoons hot sauce
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 tablespoons fresh parsley
• 2 stalks green onions

Directions

Step 1

Rinse the catfish fillets under cold water, pat them dry with paper towels, and cut them into 2-inch chunks. Set aside.

Step 2

Peel and dice the onions, chop the bell pepper, slice the celery, and peel and cube the potatoes into 1-inch pieces. Set aside the prepped vegetables.

Step 3

Heat the vegetable oil in a large stockpot or Dutch oven over medium heat. Add the onions, bell pepper, and celery, and sauté until softened, about 5 minutes.

Step 4

Stir in the crushed tomatoes, chicken broth, Worcestershire sauce, hot sauce, smoked paprika, garlic powder, salt, and black pepper. Add the cubed potatoes and bring the mixture to a boil.

Step 5

Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the potatoes are fork-tender.

Step 6

Once the potatoes are tender, gently add the catfish chunks to the pot. Simmer uncovered for an additional 10-15 minutes, or until the fish is cooked through and flaky.

Step 7

Taste the stew and adjust the seasoning as needed with additional salt or hot sauce.

Step 8

Ladle the catfish stew into bowls, garnish with freshly chopped parsley and sliced green onions, and serve hot.

Nutrition Facts

Serving size	3820.1 grams (3820.1g)

Amount per serving	% Daily Value*
Calories	2150

Total Fat 55.40g	71%
Saturated Fat 11.40g	57%
Polyunsaturated Fat 16.90g
Cholesterol 635mg	212%
Sodium 6874mg	299%
Total Carbohydrate 210.40g	77%
Dietary Fiber 33.60g	120%
Total Sugars 61.70g
Protein 212.40g	425%

Vitamin D 0IU	0%
Calcium 640mg	49%
Iron 23mg	126%
Potassium 10557mg	225%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.8%

Protein: 38.8%

Carbs: 38.4%