Catfish and Crab Stew

Name: Catfish and Crab Stew
Cuisine: American
Ingredients: 1 cup fresh or frozen corn kernels; 3 cups low-sodium chicken stock; Kosher salt and freshly ground black pepper; ½ teaspoon cayenne pepper; ½ cup olive oil; 2 pounds fresh catfish fillets, diced; 1 cup diced onion; 1 tablespoon minced garlic; 1 cup diced green pepper; 3 cups peeled, seeded, and diced fresh tomato; 1 pound lump crab meat, picked through to remove any shell; 2 cups tomato puree; 1 cup sliced fresh okra; 1 cup chopped green onion; ½ cup chopped parsley

Preparation info

Difficulty
Easy

Appears in

Taste the State

By Kevin Mitchell and David S. Shields

Published 2021

About

When I created my own version of catfish stew for a live demonstration, I chose a healthier preparation, using olive oil instead of bacon or butter. My contemporary interpretation is a red, tomato-based version, but I use fresh tomatoes and add okra, corn (which is traditional in white catfish stew), and crab.

Ingredients

½ cup olive oil
1 cup diced onion
1 cup

Americas
United States
Stew
South Carolina
Gluten-free

Method

Heat ½ cup of the olive oil in a medium pot over medium heat. Add the onion and pepper and sauté them until the onion begins to get tender, 3 to 5 minutes. Add the garlic and continue to sauté the vegetables for an additional 2 minutes. Add the okra and sauté for approximately 35 minutes. Add corn and