Name of Chef: Chef Kevin Mitchell, CEC
Catfish and Crab Stew
In the early days, southerners would have eaten catfish stew with a cup of hot, strong coffee, according to Chef Mitchell. It was not unusual to have seafood for breakfast back then, or even now. “You may have catfish stew for dinner over rice, and then have the leftovers for breakfast over grits,” he says. Whatever time of day you eat it, this traditional southern recipe is sure to be delicious.
Servings: 8
Ingredients
- 6 oz olive oil
- 1 cup diced onion
- 1 cup diced green pepper
- 1 tbsp minced garlic
- 1 cup sliced fresh okra
- 1 cup fresh or frozen corn kernels
- 3 cups low-sodium chicken stock
- 3 cups diced fresh tomato, peeled, seeded, and diced
- 2 cups tomato puree
- 1/2 tsp cayenne pepper
- Kosher salt and freshly ground black pepper
- 2 lbs fresh catfish fillets, diced
- 1 lb lump crab meat picked through to remove any shell
- 1 cup chopped green onion
- 1/2 cup chopped parsley
Instructions
- Heat 2 ounces 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 3 to 5 minutes. Add corn and sauté for 3 minutes more.
- Increase the heat to medium-high
- Add the chicken stock, tomato, and tomato puree. Bring to a strong simmer. Reduce the heat to low.
- Add the cayenne pepper. Season to taste with salt and black pepper. Cook for 10 minutes.
- Add catfish and cook for an additional 10 minutes until fish is cooked. Add the crab meat.
- Place the pot over medium heat and cook the stew for an additional 5 minutes to ensure catfish is fully cooked and crab is warmed through.
- Add the green onion and cook for an additional 3 minutes. Add parsley. Adjust the seasoning with salt and pepper if needed.
- Serve over steamed rice or grits, if desired.
Notes
Recipe courtesy of Chef Kevin Mitchell, CEC; photo by Rhonda Wilson
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