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South Carolina Catfish Stew Recipe

South Carolina Catfish Stew Recipe

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How To Make South Carolina Catfish Stew

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Preparation: 20 minutes
Cooking: 40 minutes
Total: 60 minutes



  • 1 lb catfish fillets, cut into chunks
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 2 celery stalks, sliced
  • 2 cups diced tomatoes
  • 4 cups fish or vegetable broth
  • 1 bay leaf
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • Salt and black pepper to taste
  • Chopped fresh parsley for garnish


  1. In a large pot, heat some oil over medium heat. Add the onion, garlic, bell pepper, and celery. Cook until softened, about 5 minutes.

  2. Add the diced tomatoes, fish broth, bay leaf, paprika, and cayenne pepper. Bring to a simmer and let it cook for 10 minutes.

  3. Season the catfish chunks with salt and black pepper, then add them to the pot. Cook for another 10-15 minutes until the catfish is cooked through and flakes easily with a fork.

  4. Remove the bay leaf and discard. Taste and adjust the seasoning if needed.

  5. Serve the South Carolina Catfish Stew hot, garnished with chopped parsley.


  • Calories : 240kcal
  • Total Fat : 3g
  • Saturated Fat : 1g
  • Cholesterol : 55mg
  • Sodium : 970mg
  • Total Carbohydrates : 22g
  • Dietary Fiber : 5g
  • Sugar : 9g
  • Protein : 30g
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