CatFish and Seafood Stew

Catfish is awesome. It’s nice and meaty, flakes out nicely to spread the good bits around once cooked, and holds up very well in soups and chowders.
Quantities approximate:

1 smoked ham hock
1 to 2 cups of chopped Swiss chard
2 carrots
2 stalks celery
2 medium sized onions
4 medium redskin potatoes
4 cups water7

1 or 2 pounds of catfish, pan fried in old bay seasoning and olive oil, cut into bite sized chunks

2 cups of clam broth
2 cans of chopped clams with juice
1 6z can crab with juice
2 small cans mushroom stems and pieces

½ bottle chardonnay wine
2 cups frozen corn
8 oz fake crab
Lots of pepper


Chop all the veggies, toss everything in the pot, bring to a boil, lower to a simmer, cook until done.
2 to 3 cups milk or powdered milk, several tablespoons of Southwestern Mills Gravy Mix added at end of cooking.

Jan 13, 2007

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