Florida Catfish Stew (Robert Irvine) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
3/4 cup vegetable oil, divided |
1 cup medium diced onions |
1 cup medium diced celery |
1 cup medium diced carrots |
2 quarts lobster, shrimp broth or fish stock |
1 pound catfish pieces |
1 pound shucked oysters (about 6 dozen oysters in shell) |
3 tablespoons cajun seasoning |
1 pint grape tomatoes |
3 bay leaves |
salt and freshly ground black pepper |
1 cup all-purpose flour |
Directions:
1. In a large pot (8-quart capacity) heat 1/4 cup of the oil. Saute onions, celery, and carrots for about 5 minutes until onions become translucent and celery and carrots begin to soften. Add broth and bring to a simmer. Add fish, oysters, Cajun seasoning, tomatoes, bay leaves, and salt and pepper, and cook until fish becomes opaque. In a separate bowl, mix the other 1/2 cup of oil with the flour, and stir this mixture gently into the stew to thicken. Cook for a few minutes more to integrate flavors.
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