- 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
- 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.
- Add the entire can of fire roasted tomatoes, the seafood stock, and all the remaining seasonings and stir well.
- 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.
- Add the catfish chunks and continue to simmer an additional 10 minutes, or until the catfish chunks are cooked through and flaky.
- Remove from the heat, stir well, and serve hot garnished with sliced green onion and chopped fresh parsley, if desired.
Per serving (not including garnish): 183 cal, 16.4 g protein, 6.8 g fat, 13 g carbs, 2.6 g fiber, 10.4 g NET carbs
- Serving Size: 1/6 recipe
Keywords: Catfish stew, soup, catfish, pescatarian, southern, lent