Alright now, good people — Marwin, your favorite flavor doctor is comin’ at ya live and in full flavor! Today we’re servin’ up a bowl full of soul with a Southern Catfish Stew that’s hotter than a vinyl record on a summer sidewalk.
We’re talkin’ tender catfish, slow-simmered tomatoes, and a spicy, smoky broth that'll have you tappin' your toes and hummin’ a tune before the first bite.
Most people when they think of catfish, it's all about deep frying it like this version of Southern fried catfish.
If you’re ready for a dish that hits like a deep groove and warms you straight to the bone, grab your biggest spoon and let’s get this stew simmerin’!
This dish was inspired by South Carolina catfish stew. I took it and flipped it quite a bit adding a bit more soul and a wee bit of funk. Instead of a tomato soup base and hearty diced potatoes I went with smoky ham and seafood stock backed with some Asian soul.
Beats and Eats (music to pair with Catfish stew)
TK Soul’s "I Wanna Hold My Baby" grooves with the same rich, soulful warmth that a pot of Southern Catfish Stew brings to the table. The slow, tender rhythms of the song mirror the way the catfish melts into the smoky tomatoes and spices, creating layers of comfort and depth — like a bassline cradling a sweet, buttery melody.
Just as the stew’s bold flavors blend in perfect harmony, TK’s heartfelt vocals wrap around you, stirring up the kind of slow-cooked satisfaction only true soul — and real good food — can deliver.
Key Flavor Ingredients
- Charred Okra: Charring the okra adds a deep, smoky undertone and a slight bitterness that balances the sweetness of the tomatoes and seafood. It also brings a velvety texture that thickens the stew naturally without making it slimy.
- Blackened Catfish Fillets: The blackened seasoning on the catfish delivers a punch of spices — paprika, cayenne, and garlic — creating a savory crust that melts into the stew, infusing it with bold, spicy, earthy notes while keeping the fish juicy and tender. This stew works well with striped bass or cod as well.
- Smoked Ham Hock: This brings that signature smoky, salty backbone to the stew, layering richness and a meaty depth that clings to every bite. It creates a flavor bridge between the seafood and the hearty vegetables. Thick cut bacon is a good substitute.
- Shrimp Stock: Using shrimp stock intensifies the seafood essence of the stew, adding a natural sweetness and brininess that gives the dish that ocean fresh soul and ties the shrimp, catfish, and other flavors together.
- Shrimp Paste: A small but mighty ingredient, shrimp paste brings umami bomb power — a fermented, salty-sweet depth that makes the stew taste fuller, rounder, and more deeply savory with just a hint of that funk in the same way a good worcestershire sauce does.
- Fish Sauce: Like shrimp paste, fish sauce boosts umami even further. A few dashes add salty, fermented richness that enhances the flavor of both the catfish and the broth without making the stew taste overtly fishy.
- Green Seasoning: This Caribbean-inspired herb blend (usually made from green onions, cilantro, parsley, thyme, and peppers) injects fresh, grassy brightness into the pot, cutting through the richness and waking up the flavors with a pop of herbal vitality.
- Blackeyed Peas: These peas bring creamy, earthy comfort and a touch of nuttiness to the stew. They absorb all the smoky, spicy broth and add a hearty texture that rounds out the dish, making it soul-satisfying and deeply Southern.
How To Make This Fish Stew
Prep begins with making your base stock which is a combination of shrimp and smoked ham hock. The stock starts simply with blending shrimp shells and water then straining before simmering along with ham hock, bay leaf, and fresh thyme.
Fish sauce is added optionally for an umami boost and more seafood vibes. Remove the ham, cut the meat away from the bone and dice into bite sized cubes. Set aside.
Stock could be made ahead, but if not you can prepare the blackened catfish and charred okra while the stock simmers. You only need to blacken one side of the catfish as it will finish cooking fully after it is added to the stew. Catfish is delicate so it doesn't need much cooking time to get those tender pieces.
For the okra add it to a skillet pre-heated over medium heat and let those babies char undisturbed for 3-4 minutes before flipping and repeating on the other side.
With that easy prep game done, the rest is eazy peezy.
Make sure you have a large pot or dutch oven. Like making a nice big pot of your finest gumbo, saute the that holy trinity of onions, bell pepper, and celery. Add some fresh garlic to the mix for a quick hit with a bit of the spice mix before adding in a drained can of black-eyed peas.
Basically fry that mix for about 30 seconds then add the stock, bay leaf, shrimp paste, green seasoning, fire roasted diced tomatoes, and ham hocks. Bring to a boil then reduce to a simmer.
Allow the mix to simmer for thirty minutes or so stirring occasionally, then add the okra and bite sized pieces of the catfish filets cooking another 5 minutes.
Enjoy this Southern classic with a bit of hot sauce, plus a good helping of some old-school hot water cornbread or with a side of Low Country Red Rice.
If you make this wonderful catfish stew recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
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Ingredients
For the Stock
- Shells from 6 large shrimp
- 1 pork ham hock
- 1-2 Bay Leaves
- 3 sprigs Fresh Thyme
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 teaspoon fish sauce
For the Blackened Fish
- 2 large Catfish Fillets
- 1 tablespoon Butter
- 1 ½ teaspoon creole seasoning
For the Stew
- 1 medium Yellow onion diced
- 2 ribs Celery diced
- 1 medium Bell Pepper diced
- 4 cloves Garlic minced
- 1 tablespoon Creole Seasoning Mix
- 14 oz Can Black-eyed Peas drained
- 1 tablespoon shrimp paste
- 2 tablespoon Trinidad Green Seasoning homemade or store bought
- ¼ cup fire roasted diced tomatoes
- 6-8 Okra Pods Sliced diagonally into ½ inch pieces
Instructions
Make The Stock
- Add shrimp shells and 2 cups of water to a blender and puree
- Strain the stock with a fine mesh sieve. Set aside.
- Add stock to a medium saucepan. Add ham hock, bay leaves, fresh thyme, and spices. Bring to a boil the reduce to a simmer.
- Add the fish sauce plus the dry spice seasonings and give it a stir. Bring to boil then reduce to simmer for about 30 minutes.
- Remove the ham hock, allow to cool, then dice into small chunks.
- Remove bay leaf and thyme. Set stock aside.
Make The Fish
- Brush one side of the catfish filets with the melted butter.
- Season generously with the creole spice mix.
- Heat cast iron skillet over high heat. Add butter, then fry the catfish seasoned side down.
- Remove fish, allow to cool, then cut into bite sized pieces.
Char The Okra
- In large saucepan or dutch oven heat on medium high heat. Add okra pieces and char all over (2-3 minutes per side).
- Remove and set aside.
Make The Stew
- Preheat the saucepan/dutch oven on medium high heat. Add the onions, celery, and bell peppers and saute 2 minutes. Add the garlic and saute another 30 seconds. Add half of the remaining spice mix.
- Add the canned black-eyed peas and mix well.
- Add the stock, shrimp paste, green seasoning, remaining spice mix, and diced ham hocks. Mix well. Bring to a simmer and cook 30 minutes.
- Add the okra and the fish piece non-blackened side down. Cook for minutes.
- Serve with rice
Video
Notes
- Use the freshest fish you can find
- Feel free to use the shrimp in the recipe. Add them to the pot when you add the catfish
- Season as you go for a more layered flavor profile
- You can make the stock ahead of time and maintain refrigerated in an airtight container until ready to use.
- Use unsalted butter. The creole seasoning and ham hocks will be salty enough.