Best 2 River Stew Recipes

Indulge in the flavors of the wild with our exploration of the best river stew recipes. Discover the art of transforming humble river fish and foraged ingredients into a hearty and flavorful stew that captures the essence of the untamed riverbanks. From the rustic simplicity of traditional riverside cooking to innovative culinary creations, we present a collection of recipes that celebrate the bounty of nature's larder. Join us on this culinary journey as we unlock the secrets of crafting the perfect river stew, a dish that embodies the spirit of adventure and the satisfaction of a meal cooked over an open fire.

Check out the recipes below so you can choose the best recipe for yourself!

SAVANNAH RIVER CATFISH STEW

Savannah River Catfish Stew image

Make and share this Savannah River Catfish Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories Stew

Time 1h32m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

4 slices thick-cut bacon, cut into lardons (or 2 T. canola oil)
1 onion, chopped (preferably Vidalia)
2 large russet potatoes, peeled and cut into 1/4-inch pieces
2 tablespoons all-purpose flour
3 cups water
3 cups milk
1 sprig thyme
1 bay leaf, preferably fresh
1/2 teaspoon cajun seasoning or 1/2 teaspoon cayenne pepper
2 lbs catfish fillets, cut into strips
2 tablespoons chopped fresh flat-leaf parsley
coarse salt
fresh ground black pepper

Steps:

Line a plate with paper towels; in a saucepan, cook the bacon over moderate heat until crisp, about 5 minutes; using slotted spoon, remove the bacon to prepared plate to drain.
Pour off all but 1 tablespoon of bacon grease.
Add in onion and potatoes to saucepan; cook/stir often, until golden, 5-7 minutes.
Sprinkle the flour over the vegetables and stir to coat and combine.
Stir in the water and milk; add the thyme, bay leaf, and cajun seasoning; bring to a boil over high heat.
Reduce heat to low, cover, and simmer until the potatoes are just tender, about 15 minutes.
Add in the catfish; simmer, uncovered, until the fish is falling apart, an additional 15-20 minutes.
Remove the thyme and bay leaf; discard.
Add in the parsley; stir to combine.
Taste and adjust seasoning with salt, pepper, Cajun seasoning.
Ladle into warm bowls and garnish with reserved bacon.

Nutrition Facts : Calories 694.7, Fat 34.3, SaturatedFat 11.6, Cholesterol 147.5, Sodium 415.1, Carbohydrate 46.7, Fiber 4.6, Sugar 2.6, Protein 48.3

RIVER STEW

River Stew image

From the banks of the Guadalupe River between Comfort and Sisterdale, TX

Provided by Sharon Swomley

Categories Other Soups

Number Of Ingredients 8

Ingredients

2 lb lean hamburger meat
1 can(s) chopped tomatoes*
1 large onion, chopped
1 can(s) whole kernel corn, drained
4-5 medium potatoes, diced
1 tsp salt to taste
1 tsp pepper to taste
1 tsp garlic powder to taste

Steps:

1. In stew pot, brown meat, add spices, onion and tomatoes. Cook for about 30 minutes, add potatoes continue cooking until potatoes are done. Serve with hot buttered corn bread.
2. You can substitute tomatoes for Rotel tomatoes to give a spicy kick.
3. You can go further and add a can of green beans, peas, wedges of cabbage, okra, 2 or 3 stalks of celery, carrots, rice or what ever you like in a vegetable soup

Tips:

Choose the right fish: For a flavorful stew, use firm-fleshed fish that will hold up well in the cooking liquid. Good options include salmon, trout, cod, and halibut.
Don't overcrowd the pot: When adding the fish to the stew, make sure there is enough space for each piece to cook evenly. Otherwise, the fish will steam instead of fry and will be less flavorful.
Cook the fish until it is just opaque: Overcooking the fish will make it tough and dry. Cook it just until it is opaque in the center, or until it reaches an internal temperature of 145 degrees Fahrenheit.
Add vegetables that will hold up well in the stew: Good choices include potatoes, carrots, celery, and turnips. Avoid vegetables that will quickly overcook, such as spinach and tomatoes.
Season the stew to taste: Add salt, pepper, and other spices to taste. You can also add a splash of lemon juice or white wine for extra flavor.
Serve the stew hot: River stew is best served hot, with a side of bread or rice. You can also garnish it with fresh herbs, such as parsley or dill.

Conclusion:

River stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover fish. With a few simple tips, you can make a river stew that is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give river stew a try.

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