Okra Catfish Stew

  • 6 U.S. Farm-Raised Catfish Fillets, cut into bite-size pieces
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced
  • 2 14-ounce cans diced tomatoes
  • 4 cups tomato juice
  • 1 16-ounce box frozen okra
  • 3 dried bay leaves
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • 1 large baking potato, cut into bite-size pieces
  • 2 tablespoons seafood seasoning, such as Old Bay
  • ¼ cup sugar
  • 1½ tablespoons cider vinegar
  • ½ teaspoon hot sauce
  • Salt and pepper to taste

1. Place large stock pot over medium high heat for 1 minute; add oil. Add onion; cook 3 minutes or until translucent.2. Add tomatoes, tomato juice, okra, bay leaves, thyme, oregano and potatoes. Bring to a simmer and cook 10 minutes.
3. Sprinkle catfish with seafood seasoning. Add catfish; continue to simmer 6 minutes or until catfish is cooked through.
4. Add sugar, vinegar and hot sauce; season with salt and pepper to taste.

Serves 10

Recipe provided by The Catfish Institute.

Okra Catfish Stew

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Soups and Salads