South Carolina Catfish Stew

Ingredients and Weight:

• 2 pounds boneless, skinless catfish fillets, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1 cup water
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chopped fresh parsley

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Pour in the chicken broth and water. Stir in the tomatoes, black beans, corn, oregano, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Add the catfish fillets and cook until cooked through, about 5-7 minutes.
7. Stir in the parsley and serve.

Nutritional Information:

Per serving (1/8 of the recipe): - Calories: 250 - Fat: 7 grams - Carbohydrates: 30 grams - Protein: 25 grams

Dish Characteristics:

• Rich and flavorful
• Hearty and filling
• Easy to prepare
• Suitable for both everyday meals and special occasions

User Comments:

• "This stew was absolutely delicious! The catfish was tender and flaky, and the flavors were perfectly balanced."
• "I'm not usually a big fan of fish stew, but this one was amazing. I will definitely be making it again."
• "This stew is so easy to make, and it's perfect for a cold winter night."

Special Precautions and Tips:

• Use fresh catfish fillets for the best flavor.
• If you can't find boneless, skinless catfish fillets, you can use whole catfish fillets and remove the bones and skin yourself.
• Serve the stew over rice, pasta, or cornbread for a complete meal.