6 oz. olive oil, divided
1 cup diced onion
1 cup diced green pepper
1 Tbs. minced garlic
1 cup sliced fresh okra
1 cup fresh or frozen corn kernels
3 cups low-sodium chicken stock
3 cups diced fresh tomato, peeled, seeded, and diced
2 cups tomato purée
1/2 tsp. cayenne pepper
Kosher salt and freshly ground black pepper
2 lbs. fresh catfish fillets, diced
1 lb. lump crab meat, picked through to remove any shell
1 cup chopped green onion
1/2 cup chopped parsley
Heat two ounces of the olive oil in a medium pot over medium heat. Add the onion and pepper and sauté them until the onion begins to get tender, three to five minutes. Add the garlic and continue to sauté the vegetables for an additional two minutes. Add the okra and sauté for approximately three to five minutes. Add corn and sauté for three minutes more.
Increase the heat to medium-high. Add the chicken stock, tomato, and tomato purée. Bring to a strong simmer. Reduce the heat to low. Add the cayenne pepper. Season to taste with salt and black pepper. Cook for 10 minutes. Add catfish and cook for an additional 10 minutes until fish is cooked. Add the crab meat.
Place the pot over medium heat and cook the stew for an additional five minutes to ensure catfish is fully cooked and crab is warmed through. Add the green onion and cook for an additional three minutes. Add parsley. Adjust the seasoning with salt and pepper, if needed. Serve over steamed rice or grits, if desired.
Get the recipe for chef Kevin Mitchell’s catfish and crab stew
