Description
A warm and comforting catfish stew paired with fluffy cornbread, perfect for family gatherings.
Ingredients
Scale
- 2 lbs catfish fillets, cut into pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 cups fish stock or water
- 1 can diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 tsp cayenne pepper
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 cup cornmeal
- 1 cup milk
- 1 egg
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper, and sauté until softened.
- Add catfish pieces and cook until lightly browned.
- Pour in the fish stock (or water) and diced tomatoes; bring to a simmer.
- Add corn, cayenne, salt, and pepper. Simmer for about 20 minutes, or until catfish is cooked through.
- For the cornbread, preheat oven to 400°F (200°C). In a bowl, mix cornmeal, milk, egg, baking powder, and salt until smooth.
- Pour batter into a greased baking dish and bake for 20-25 minutes or until golden brown.
- Serve catfish stew hot with a slice of cornbread.
Notes
For extra crunch in your cornbread, consider adding corn kernels directly into the batter. You can customize the stew by including vegetables like zucchini or spinach, and substitute catfish with other firm white fish if preferred.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: catfish stew, cornbread, southern cooking, comfort food