Catfish Stew
A hearty Southern-style catfish stew simmered in a rich tomato sauce, served over crisp fried bread or polenta croutons with fresh radicchio for a touch of bitterness.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 32g
Ingredients
- 1.5 lb catfish fillets
- 28 oz canned diced tomatoes
- 1 medium onion
- 3 cloves garlic cloves
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 2 cups radicchio
- 2 cups fried bread or polenta croutons
Instructions
- 1
Heat olive oil in a large pot over medium heat and sauté chopped onion until soft, about 5 minutes.
- 2
Add minced garlic and smoked paprika, cook for 1 minute until fragrant.
- 3
Pour in diced tomatoes with their juices, season with salt and pepper, and simmer for 10 minutes.
- 4
Cut catfish into 2-inch chunks and gently add to the sauce, simmer for 8-10 minutes until fish flakes.
- 5
Serve stew over fried bread or polenta croutons, topped with shredded radicchio.
- 6
Garnish with extra black pepper if desired and serve hot.
Tools you’ll need
- large pot
- wooden spoon
- knife
- cutting board
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