How To Make Catfish & Crab Stew - Best Recipe | Charleston Magazine

Ingredients

• 6 oz. olive oil, divided
• 1 cup diced onion
• 1 cup diced green pepper
• 1 Tbs. minced garlic
• 1 cup sliced fresh okra
• 1 cup fresh or frozen corn kernels
• 3 cups low-sodium chicken stock
• 3 cups diced fresh tomato, peeled, seeded, and diced
• 2 cups tomato purée
• 1/2 tsp. cayenne pepper
• Kosher salt and freshly ground black pepper
• 2 lbs. fresh catfish fillets, diced
• 1 lb. lump crab meat, picked through to remove any shell
• 1 cup chopped green onion
• 1/2 cup chopped parsley