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Catfish Stew Adapted from the book The Blue Willow Inn Cookbook by Jane & Michael Stern This traditional recipe south, catfish stew contains potatoes, onions and tomatoes.
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Ingredients:1 lb. bacon1 ½ lbs of catfish fillets1 ½ cups chopped onion4 cups potatoes cut into cubes32 oz tomato canes1/3 cup tomato paste2 tablespoons Worcestershire sauceSaltPepper (freshly ground)
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Prepare:1 In a large skillet, fry the bacon. Drain on absorbent paper, then cut into small pieces. Cut catfish fillets into small pieces. Remove all the bacon grease from the pan except a few tablespoons.2 Cook the fish and onions in skillet until onions are tender. Put the potatoes, tomatoes, tomato paste and Worcestershire sauce in a large saucepan. Season with salt and pepper.3 Bring to a boil. Cover. Reduce heat and simmer until potatoes are tender. Add catfish, onions and bacon. Cover and simmer for 20 minutes.
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Salmon, Catfish and Halibut Chowder Recipes
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Salmon and Corn ChowderIngredients4 cups hot salmon stock1 can (20 ounces) corn kernels in juice1 pound salmon fillets, cut into 1-inch chunks (you can also use canned)1 cup milk3 sticks of finely chopped celery2 large potatoes, diced1 large onion, finely chopped1/2 cup butter1/2 cup flour1 teaspoon white pepper1 teaspoon salt1 teaspoon dillPreparationHeat the butter in a medium pan or skillet. Cook onion and celery on high heat for 2 minutes then reduce heat to stir in flour. Cook for 10 minutes, stirring constantly. Do not brown the mixture. In another saucepan, bring fish stock to boil. Add the potatoes and cook until tender. Slowly mix flour mixture into the boiling stock. To achieve smoothness in soup, use wire to whip. Add the corn kernels, salmon and seasonings. Simmer for 5 minutes then reduce temperature to stir in milk. Add more milk if soup is too thick. Serve in bowls garnished with the fresh dill. Serve while still hot.
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Cheesy Catfish Chowder
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Ingredients1 1/2 pounds catfish fillets, cut into 1 inch pieces5 cups chicken broth1 cup water3 cups milk2 tablespoons butter1/2 onion, finely chopped1/2 cup chopped celery1 cup baby carrots, sliced2 medium potatoes, cubed1/3 cup cake flour1 teaspoon celery salt1 teaspoon salt1/2 teaspoon ground black pepper1 1/2 cups shredded Cheddar cheesePreparation:In a Dutch oven, melt butter and sautĂ© the onion. Pour in chicken broth and water, then add the celery, carrots, and potatoes. Cook until tender.In a small bowl, beat 1 ½ cups milk and cake flour together. Stir in mixture into the Dutch oven. Add together remaining 1 ½ cups of milk, celery salt, salt, and pepper into the Dutch oven and stir well. Continue to cook the mixture for about 10 minutes, or until thickened. Add the catfish fillets and cook until the fish is easily flaked with fork. Add the Cheddar cheese, and cook further to melt cheese. Serve right away.
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