Florida Catfish Stew

• 3/4 cup vegetable oil, dividedvegetable-oil
• 1 cup medium diced onionsonion
• 1 cup medium diced celerycelery
• 1 cup medium diced carrotscarrot
• 2 quarts lobster, shrimp broth or fish stocklobster
• 1 pound catfish piecescatfish
• 1 pound shucked oysters (about 6 dozen oysters in shell)
• 3 tablespoons Cajun seasoningcajun-seasoning
• 1 pint grape tomatoestomato
• 3 bay leavesbay-leaf
• Salt and freshly ground black peppersalt-and-pepper
• 1 cup all-purpose flourflour

1. 01In a large pot (8-quart capacity) heat 1/4 cup of the oil. Saute onions, celery, and carrots for about 5 minutes until onions become translucent and celery and carrots begin to soften. Add broth and bring to a simmer. Add fish, oysters, Cajun seasoning, tomatoes, bay leaves, and salt and pepper, and cook until fish becomes opaque. In a separate bowl, mix the other 1/2 cup of oil with the flour, and stir this mixture gently into the stew to thicken. Cook for a few minutes more to integrate flavors.

Calories

307 kcal

Protein

16 g

Fat

20 g

Saturated fat

2 g

Carbs

15 g

Fiber

2 g

Sugar

3 g

Sodium

1046 mg

Cholesterol

46 mg

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