Recipe: How to Make Catfish Stew

Catfish stew is a beloved Nigerian dish known for its rich, flavorful broth and tender fish. This dish is commonly enjoyed with rice, plantains, or yam. Sometimes when you’re cold, a hot plate of catfish pepper soup can do all the magic, only ladies will understand this line. Lol!

Back to business, here’s a step-by-step guide to making a delicious Nigerian catfish stew.

Ingredients:

• 2 medium-sized catfish, cleaned and cut into steaks
• 4 large tomatoes, blended
• 2 red bell peppers, blended
• 2 Scotch bonnet peppers, blended (adjust to taste)
• 1 large onion, chopped (divided)
• 1/2 cup palm oil (or vegetable oil)
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon dried thyme
• 1 teaspoon curry powder
• 2 bouillon cubes (or 2 teaspoons bouillon powder)
• Salt to taste
• Fresh parsley or basil for garnish (optional)
• Lemon juice (for cleaning the fish)

Instructions:

1. Clean the Catfish:

1. Rinse the catfish steaks under cold water.
2. Rub them with lemon juice to remove any sliminess.
3. Rinse again and pat dry with paper towels. Set aside.

2. Prepare the Ingredients:

1. Blend the tomatoes, red bell peppers, and Scotch bonnet peppers until smooth. Set aside.
2. Chop the onion and divide it into two portions.

3. Cook the Stew Base:

1. Heat the palm oil or vegetable oil in a large pot over medium heat. If using vegetable oil, heat it until hot.
2. Add half of the chopped onions and sauté until translucent.
3. Add the minced garlic and grated ginger, and sauté for another 2 minutes until fragrant.
4. Stir in the tomato paste and cook for 3-5 minutes, stirring continuously to avoid burning.

4. Add the Blended Tomatoes and Peppers:

1. Pour the blended tomato and pepper mixture into the pot.
2. Stir well and bring to a boil. Reduce the heat to low and let it simmer for about 15-20 minutes, stirring occasionally until the sauce thickens and the oil begins to separate from the tomatoes.

5. Season the Stew:

1. Add the dried thyme, curry powder, bouillon cubes, and salt to taste.
2. Stir well to combine and let it simmer for another 5 minutes.

6. Add the Catfish:

1. Gently add the catfish steaks to the pot, ensuring they are submerged in the stew.
2. Add the remaining chopped onions.
3. Cover the pot and let the fish cook on low heat for about 10-15 minutes until the fish is cooked through and tender. Avoid stirring too much to prevent breaking the fish.

7. Final Touches:

1. Taste the stew and adjust the seasoning if necessary.
2. Garnish with fresh parsley or basil if desired.

8. Serve:

1. Serve the catfish stew hot with steamed rice, boiled plantains, yam, or your preferred side dish.

Tips for a Perfect Catfish Stew:

• Freshness of Fish: Ensure the catfish is fresh for the best taste.
• Control the Heat: Adjust the amount of Scotch bonnet peppers to your spice tolerance.
• Avoid Overcooking: Catfish cooks quickly, so keep an eye on it to avoid overcooking and making the fish tough.

Enjoy your catfish stew!