Saturday, April 17, 2010

Catfish Stew

After a few month hiatus from experimenting with new and delicious meals, we return with a couple of awesome dishes sure to make any mouth water.

Unlike previous entries, this does not come with a photograph or details on cost, due to our failure to log anything until now, a week after the stew was made. However, it is something we will have again and I will be sure to update with costs and a picture.

  • 3/4 lb. catfish nuggets
  • 1/2 lb. shrimp, peeled & de-veined
  • 1/2 acorn squash, cubed
  • 1 sweet potato, cubed
  • 1 shallot, thinly sliced
  • 3/4 can chicken broth
  • 1/4 cup milk
  • 1 can coconut milk
  • 1/4 stick butter
  • pepper
  • garlic
  • chopped onion (dried)
  • basil
  • hint of cayenne
As is the style of Daren's cooking, he threw all of the ingredients, including the still-frozen catfish and shrimp, into one large soup pot, put on low heat, and let stew together for about an hour. This ensures the seafood is properly cooked and that the other various ingredients soak up the flavor of the broth.

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