Indulge your taste buds in a culinary adventure with this guide to crafting the perfect Savannah River catfish stew. As the name suggests, this delectable dish centers around the succulent catfish caught from the Savannah River, renowned for its delicate flavor and firm texture. By incorporating a symphony of fresh vegetables, aromatic herbs, and zesty spices, we'll transform this humble fish into a hearty and soul-satisfying stew that will leave you craving for more. Whether you're an avid angler who relishes the fruits of your labor or a seafood enthusiast seeking a unique culinary experience, this guide will provide you with step-by-step instructions and expert tips to create an unforgettable Savannah River catfish stew that will tantalize your palate and transport you to the heart of Southern cooking.
Here are our top 5 tried and tested recipes!
SOUTHERN CATFISH STEW
From John Edge's "A Gracious Plenty: Recipes and Recollections from the American South" Serve with cornbread.
Provided by bengi
Categories Catfish
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash the catfish fillets and cut them into 1-inch pieces; set aside.
- Fry the bacon for 2 to 3 minutes in a large heavy saucepan; add the onion and bell pepper and cook until tender.
- Add the remaining ingredients and bring to a simmer.
- Cook, covered, for 30 minutes.
- Add the fish and cook for another 20 minutes.
- Correct the seasonings if necessary and serve hot with cornbread.
SAVANNAH RIVER CATFISH STEW
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
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
BRAZOS RIVER CATFISH STEW
Steps:
- Bring soup and catsup to a boil in a large Dutch oven over open fire. Fry salt pork and saute onions until tender in skillet and add to the soup mixture. Add all other ingredients except fish. If too thick, add 1 cup water. Boil five minutes. Drop in fish, and cook about 5 more minutes.
SOUTH CAROLINA CATFISH STEW
When I was living in South Carolina, catfish stew was a popular dish. This is a delicious spicy, tomato-based stew with bacon and potatoes and onions and spices. It is very simple to make and so good to eat. My husband and I would keep the pot on the stove all day and take multiple trips into the kitchen for refills. I hope you enjoy!
Provided by Kitten
Categories Soups, Stews and Chili Recipes Stews Seafood
Time 50m
Yield 10
Number Of Ingredients 14
Steps:
- Combine condensed soup, water, ketchup, hot pepper sauce, Worcestershire sauce, butter, and browning sauce in a stockpot over medium heat. Add potatoes, bacon, and onion. Season with thyme, chili powder, salt, and pepper; bring to a boil.
- Meanwhile, rinse catfish and pat dry. Cut into bite-sized pieces and add to the stockpot. Reduce heat to a simmering boil and cook, covered or uncovered, until onions and potatoes are tender, about 25 minutes.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 27.9 g, Cholesterol 60.1 mg, Fat 14.4 g, Fiber 2.5 g, Protein 20.9 g, SaturatedFat 4.7 g, Sodium 1398.9 mg, Sugar 9.7 g
CAROLINA CATFISH STEW
My take on a low-country staple. Got this from a family Thanksgiving meal in Dillon, SC years ago and have craved it ever since. I finally put it to reality. Hope you enjoy and share it with others.
Provided by Brad
Categories Southern Soups and Stews
Time 1h20m
Yield 12
Number Of Ingredients 18
Steps:
- Cut catfish fillets into 2-inch cubes. Put in a resealable plastic bag with 2 tablespoons olive oil and Cajun seasoning. Seal bag and shake until fish is thoroughly coated; place in the refrigerator while you prepare the stew.
- Preheat a large stockpot over high heat. Add butter and remaining 2 tablespoons oil. Add bacon, onion, bell pepper, and garlic; saute until onions are soft, 5 to 7 minutes.
- Reduce heat to medium. Add tomato juice, tomato sauce, and tomato puree, then stir in sugar, Italian seasoning, and cayenne. Add potatoes and corn and bring to a boil. Reduce heat and simmer, stirring frequently, until potatoes are tender, 20 to 30 minutes.
- Drop in catfish and simmer until fish is tender and cooked through, 20 to 30 minutes; make sure you don't break up the fish.
- To serve, season with hot sauce and Worcestershire.
Nutrition Facts : Calories 371.3 calories, Carbohydrate 33 g, Cholesterol 62.3 mg, Fat 19.6 g, Fiber 3.9 g, Protein 19.1 g, SaturatedFat 7.8 g, Sodium 1626.3 mg, Sugar 17.7 g
Tips:
- Use fresh catfish fillets: Fresh catfish fillets will give your stew the best flavor and texture. If you can't find fresh catfish, you can use frozen fillets, but be sure to thaw them completely before cooking.
- Season the catfish well: Before cooking the catfish, season it with salt, pepper, and any other desired spices. This will help to enhance the flavor of the fish.
- Use a variety of vegetables: This recipe calls for a variety of vegetables, including onions, celery, carrots, and potatoes. You can also add other vegetables that you like, such as green beans, corn, or okra.
- Cook the vegetables until they are tender: The vegetables should be cooked until they are tender, but not mushy. This will help to ensure that they retain their flavor and texture.
- Use a good quality tomato sauce: The tomato sauce is an important part of this stew, so be sure to use a good quality sauce. You can use a canned tomato sauce, or you can make your own sauce from scratch.
- Simmer the stew for at least 30 minutes: The stew should be simmered for at least 30 minutes, or until the catfish is cooked through and the vegetables are tender. This will help to develop the flavors of the stew.
- Serve the stew with cornbread or rice: This stew is traditionally served with cornbread or rice. You can also serve it with other sides, such as mashed potatoes or green beans.
Conclusion:
This Savannah River Catfish Stew is a delicious and easy-to-make dish that is perfect for a weeknight meal. The catfish is cooked in a flavorful tomato sauce with a variety of vegetables, and the stew is served with cornbread or rice. This stew is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love