Florida Catfish Stew

Ingredients

• 3  bay leaves 
• 3 tablespoons cajun spice 
• 1 cup carrots diced
• 1 pound catfish pieces 
• 1 cup celery diced
• 2 quarts fish stock 
• 1 cup flour all-purpose
• 1 pint grape tomatoes 
• 1 cup onions diced
• 10 servings salt and pepper black freshly ground
• 1 pound shucked oysters 6 dozen oysters in shell
• 0.8 cup vegetable oil divided

Equipment

• bowl
• pot

Directions

1. In a large pot (8-quart capacity) heat 1/4 cup of the oil.
2. Saute onions, celery, and carrots for about 5 minutes until onions become translucent and celery and carrots begin to soften.
3. Add broth and bring to a simmer.
4. Add fish, oysters, Cajun seasoning, tomatoes, bay leaves, and salt and pepper, and cook until fish becomes opaque. In a separate bowl, mix the other 1/2 cup of oil with the flour, and stir this mixture gently into the stew to thicken. Cook for a few minutes more to integrate flavors.