Okra Catfish Stew

Okra Catfish Stew is a rich stew chock full of veggies and, of course, enough catfish to ensure some in every bite.

Okra Catfish Stew


  • 6 U.S. Farm-Raised Catfish Fillets, cut into bite-size pieces
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, diced
  • 2 (14 ounce) cans diced tomatoes
  • 4 cups tomato juice
  • 1 (16 ounce) box frozen okra
  • 3 dried bay leaves
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 large baking potato, cut into bite-size pieces
  • 2 tablespoons seafood seasoning, such as Old Bay®
  • 1/4 cup granulated sugar
  • 1 1/2 tablespoons cider vinegar
  • 1/2 teaspoon hot sauce
  • Salt and pepper to taste


  1. Place large stock pot over medium high heat for 1 minute; add oil.
  2. Add onion; cook for 3 minutes or until translucent.
  3. Add tomatoes, tomato juice, okra, bay leaves, thyme, oregano and potatoes. Bring to a simmer and cook for 10 minutes.
  4. Sprinkle catfish with seafood seasoning. Add catfish; continue to simmer for 6 minutes or until catfish is cooked through.
  5. Add sugar, vinegar and hot sauce; season with salt and pepper to taste.

Yield: 8 servings

Recipe and photo used with permission from: The Catfish Institute