HOW TO MAKE CATFISH STEWBEST FISH STEW RECIPE

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Please enjoy this recipe for catfish stew. It is light, hearty and delicious! Anyone that enjoys seafood is sure to love this wonderful fish recipe! Comment, like, subscribe and share! • / @mzbrazell for mzbrazell. • / juanelo1946 • ingredient: • 4 large catfish fillets cut into large chunks • Chopped parsley , 28 oz can crushed tomato • tsp fennel seed • 2 cups grated carrot • 1 large tomato diced • fresh garlic • 3 stalks celery • 1 red onion • fresh basil leaves • 1 medium bell pepper • 1/4cup white wine • 1/4 cup tomato paste • pinch of sugar • 16oz. chicken broth • Old Bay seasoning • cayenne pepper • salt and pepper to taste • • • • Place the fish and shrimp in a bowl and add the basil leaves, garlic, orange zest, red chili flakes if using, olive oil and salt. Mix well. Place the fennel leaves on top and cover the bowl with plastic wrap. Place in the refrigerator and allow marinating for about an hour. Toss the fish around in the bowl after 30 minutes so that it all marinates uniformly. • FOR THE STOCK: • 1 TBS olive oil • ½ of a large white onion – peeled and quartered • 4 garlic cloves – peeled and smashed| • ½ of a fennel bulb – quartered • The reserved shrimp peels • 5 to 6 thyme sprigs • 1 – 750 ml. bottle of dry white wine • 1 – 8 oz. (236 ml) bottle of clam juice or 1 cup of chicken stock • 1 – 28 oz. (794 grams) can of diced tomatoes • 4 to 5 sprigs of parsley • 2 bay leaves • Salt Pepper • 2 pieces of orange peel without the white part • a pinch of saffron threads (optional) • Heat the oil in a large pot and add the onion, cloves and fennel bulb. Sauté for a few minutes, stirring occasionally, and add the shrimp peels and thyme. Cook until the peels turn pink and the vegetables are lightly browned. Add the wine, clam juice or chicken stock and dices tomatoes with the liquid. Mix well and add the parsley and bay leaves. • Bring the stock to a boil, cover the pot and reduce the heat. Simmer for at least an hour. • Strain the finished stock into another pot and discard all the solids. Make sure to squeeze out all the liquid. Taste the stock for salt and add if necessary and add some pepper. • Add the orange peel and the saffron. Allow the stock to steep for about 10 minutes. Do not turn on the heat. • Remove the orange peel after 10 minutes. Making sure you are not discarding any saffron threads if you are using them. Turn the heat back on and add the marinated shrimp and fish. Get rid of the fennel leaves.

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