Catfish Stew – A Fish stew made with Fresh Catfish cooked in a stew with bell peppers, onions, garlic, tomato, and broth. This is an elegantly simple stew. It’s hearty, full of flavor and absolutely delicious!
Okay, this catfish is a stew of my childhood. It was one of my favorites and still is today. Growing up, every Sunday after Church we will drive down to the Fish or Chicken Market, and we either get fresh catfish or fresh Chicken to make fish stew or Chicken stew.
We usually don’t eat any snack till the whole meal is ready so that we can have enough room in our belly to accommodate all the goodness of the meal.
Till date, the aroma of the stew makes me dream about those times especially whenever hunger and nostalgia set in.
This recipe calls for fresh or whole Tilapia Fish, but it’s okay to use fish fillets for this. I’ve used fillets several times, and I must say, I love the outcome! However, bear it in mind that once you add the fillets to the stew, you need to keep an eye on it to prevent it from disintegrating inside the stew. The fillet takes about 5 minutes to get done.
As you can see although my Fish had been thoroughly cleaned. I still soaked it in hot water. This is because Catfish is naturally a soft Fish, the hot water will not only remove the slime, but it will also help to firm up the fish a bit, therefore, reducing its chances of breaking apart in the stew.
Catfish Stew is an absolutely delicious fish stew! It’s so versatile that’s why it’s ideal for any menu. You can serve with white Rice, Pasta, Couscous, use as a dip for bread and so much more.
How to cook Catfish stew
The butcher in my Fish market always clean and cut the Fish for me and that saves me time and stress. You might want to tell your butcher to do the same if that service is available at your fish market. Otherwise, below is a quick explanation on how to clean your Catfish.
- If you like it thinner consistency of stew feel free to add more water or stock
- You can safely store up this stew in the refrigerator for about 3 days. It gets better the next day.
- If you want a less spicy stew, simply remove the seeds of the Habanero pepper or skip it entirely.
- If you’re going to freeze it, simply takeout the portion you want to freeze immediately after cooking it. Let it cool down to room temperature then store in the freezer until you are ready to use it.
- 2 lb Cat Fish
- 3 Red Bell peppers
- 4 Roma Tomatoes
- 2 Onions
- 1 Habanero Pepper
- 3 Cloves Garlic
- 1 Tbsp Ginger Minced
- 2 Tbsp Tomato Paste
- 1/2 Cup Olive Oil
- 1 Tsp Thyme
- 2 Tsp Curry Powder
- 1 Tsp Bouillon powder
- 1 Tbsp paprika
- Salt and Pepper to taste
- 1 Cup Chicken Broth
- 2 stalks Green Onions Optional
- Blend together the red bell peppers, Tomatoes, Jalapeno, 1 Onion, Ginger, and Garlic
- Preheat the Oil in a pan, add the Onions and saute over medium heat until the Onion is translucent.
- Add the thyme, ginger and Tomato paste and mix the paste around a bit so that it’s well scattered in the Oil. If it’s too thick you can add a splash of water. Leave to fry for about 3 minutes.
- Add the blended sauce and stir together. Cover it up and leave to cook for about 20 minutes stirring occasionally in order to prevent the stew from burning.
- Meanwhile, preheat some water enough to accommodate the Fish. Once the water is boiled, turn off the heat and put the Fish inside. After 3 to 5 minutes, remove the fish from the water, rinse, drain and set aside.
- Season with stew with Salt, black pepper, Curry powder, and Paprika. Add the chicken broth to loosen it up a bit. Adjust the seasoning at this point if necessary.
- Gently drop the Catfish Fish one at a time inside the stew. Cover and let it simmer for about 10 minutes until the Catfish is cooked through or about 5 minutes for smaller or thinner fillets.
- Add the green Onions and serve.
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If you make this, catfish stew, I’d love to see pictures of your creations on Instagram and Facebook. #cheflolaskitchen