Catfish Stew

Recipe by Mandy Pagano

Recipe originally published on on 3/20/20. It has been lightly edited for re-publication.


If there is one fish southerners really love, it's probably catfish. While we tend to bread and fry our catfish, using it to make a spicy, savory stew is a classic way to utilize this fabulous fish. This is my low carb version of the regional favorite, and it makes for a flavorful Lenten Friday meal. It's also super simple to assemble, so no worrying about any fancy pants prep work or cooking techniques here.

Notes: If you can't find fish or seafood broth or stock (or can't find one that is clean), use an equal quantity of water, mince a few small chunks of the fish and add them to the pot at the beginning of the 30 minute simmer so they melt into it and add that seafood taste you're looking for.


[tasty-recipe id="3672"]

Catfish Stew

  •  Author: Mandy Pagano
  •  Prep Time: 10 minutes
  •  Cook Time: 45 minutes
  •  Total Time: 55 minutes
  •  Yield: 6 servings
  •  Method: Stovetop
  •  Cuisine: Southern
  •  Keywords: comfort-food, easy, family-favorites, paleo, pescatarian


  • 2 tbsp avocado oil
  • 1/2 small yellow onion, diced
  • 2 medium stalks celery, diced
  • 1/2 large bell pepper, diced
  • 2 cloves garlic, minced
  • 28 oz (794 g) can fire roasted crushed tomatoes
  • 3/4 c (6 fl oz/ 177 ml) seafood broth or stock
  • 2 tbsp hot sauce (I used Frank's)
  • 1 tbsp coconut aminos
  • 1 tsp fish sauce
  • 1/2 tsp liquid smoke (sugar-free)
  • 1 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp dried oregano leaves
  • 1/4 tsp dried thyme
  • pinch celery seed
  • 1 bay leaf
  • 1 lb (16 oz/ 454 g) cleaned catfish fillets, cut into 1" chunks
  • green onion, sliced, to garnish if desired
  • frssh parsley, chopped, to garnish if desired


  1. In a large soup pot, heat the avocado oil over medium. When hot, add in the onion, celery, bell pepper, and garlic and sauté until just translucent.
  2. Add the entire can of fire roasted tomatoes, the seafood stock, and all the remaining seasonings and stir well.
  3. Bring to a boil, then reduce heat to low and simmer 30 minutes, with the lid on, stirring occasionally to keep the bottom from scorching.
  4. Add the catfish chunks and continue to simmer an additional 10 minutes, or until the catfish chunks are cooked through and flaky.
  5. Remove from the heat, stir well, and serve hot garnished with sliced green onion and chopped fresh parsley, if desired.


  • Serving Size: 1/6 total yield
  • Calories: 183 cal
  • Fat: 6.8 g
  • Carbohydrates: 13 g
    • Fiber: 2.6 g
    • Net Carbs [total carbs - (fiber + sugar alcohol)] : 10.4 g
  • Protein: 16.4 g

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