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!
I love my stew slightly thick. If you like it thinner you can add a bit more water or stock I used Cut Fresh Cat Fish for this recipe, not fillets! You can safely store up this stew in the refrigerator for about 3 days. The flavor even shines stronger when it’s left overnight in the fridge. If you want 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. I make this stew in large quantities because I feel there’s no point making 4 to 5 servings (my family size) since it freezes so well. If you want a less spicy stew, simply remove the seeds of the Habanero pepper or skip it totally I used Pimento peppers because the pepper is more aromatic compared to red bell peppers. They can be found in Asian or Hispanic food markets. If you can’t find them, simply use red bell peppers. They work just as well.