Friday, June 21, 2013

Are you looking for Catfish Stew Recipe?

  1. Catfish stew >>>
  2. 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.
  3. Ingredients:

    1 lb. bacon
    1 ½ lbs of catfish fillets
    1 ½ cups chopped onion
    4 cups potatoes cut into cubes
    32 oz tomato canes
    1/3 cup tomato paste
    2 tablespoons Worcestershire sauce
    Pepper (freshly ground)
  4. 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.
  5. Salmon, Catfish and Halibut Chowder Recipes

  6. Salmon and Corn Chowder

    4 cups hot salmon stock
    1 can (20 ounces) corn kernels in juice
    1 pound salmon fillets, cut into 1-inch chunks (you can also use canned)
    1 cup milk
    3 sticks of finely chopped celery
    2 large potatoes, diced
    1 large onion, finely chopped
    1/2 cup butter
    1/2 cup flour
    1 teaspoon white peppe
    r1 teaspoon salt
    1 teaspoon dill


    Heat 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.
  7. Cheesy Catfish Chowder
  8. Ingredients

    1 1/2 pounds catfish fillets, cut into 1 inch pieces
    5 cups chicken broth
    1 cup water
    3 cups milk
    2 tablespoons butter
    1/2 onion, finely chopped
    1/2 cup chopped celery
    1 cup baby carrots, sliced
    2 medium potatoes, cubed
    1/3 cup cake flour
    1 teaspoon celery salt
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    1 1/2 cups shredded Cheddar cheese


    In a Dutch oven, melt butter and sauté 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.
  9. Catfish Stew Stormy Monday 2

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