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Catfish Stew

Catfish Stew

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!
Course Main
Cuisine African
Keyword Catfish stew, Fish Stew, homemade
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 162kcal
Author Lola Osinkolu


  • 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.



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.


Calories: 162kcal | Carbohydrates: 9g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 65mg | Sodium: 390mg | Potassium: 717mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2355IU | Vitamin C: 71.2mg | Calcium: 44mg | Iron: 1.3mg