Catfish & Shrimp Stew
Submitted by JudithAnn
A slow-simmered tomato broth with white wine and clam juice, loaded with catfish chunks and shrimp. Garnished with fresh coriander and lemon. Hearty, soul-warming seafood stew for eight.
YIELD
8 servingsPREP
15 minCOOK
90 minREADY
1 hrsThis is the kind of stew you put on the stove and forget about for an hour while the kitchen fills with the smell of tomatoes, garlic, and wine.
Onions and garlic soften in olive oil before a big can of tomatoes, tomato paste, and a bay leaf join in for a 25-minute simmer. Then white wine, clam juice, and water stretch it into a proper broth that reduces uncovered for another 45 minutes, concentrating all that flavor.
Catfish cubes and shrimp go in last and only need 10 minutes to cook through. The catfish flakes apart into the broth while the shrimp stay plump and pink.
A scatter of fresh coriander and thin lemon slices on top brings it all to life.
Pro Tips
- Cut the catfish into even 1-inch cubes so everything cooks at the same rate. Uneven pieces mean some will overcook while others are still raw.
- Don’t skip the 45-minute uncovered simmer. That’s where the broth goes from watery to rich and concentrated.
- Serve with crusty sourdough or warm cornbread for soaking up every last drop.
Ingredients
Directions
In large soup pot, heat oil.
Sauté onion and garlic until unions are transparent.
Add tomatoes, tomato paste and bay leaf.
Cover and simmer 25 minutes.
Add water, wine and claim juice.
Simmer uncovered 45 minutes.
Add shrimp, catfish (cut into 1-inch cubes), salt and pepper.
Cook 10 minutes, or until catfish flakes easily.
Remove bay leaf.
Garnish each serving with chopped coriander and lemon slices.
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