0
0 ITEM(S) - £0.00 GO

Menu

    • Catfish Stew

    Mark Sharron
    Medium difficulty
    35 minutes
    02-Apr
    Catfish Stew is a classic Southern dish that is easy to make and flavourful. With just a few simple ingredients, you can create a delicious and satisfying meal that will indeed please. The combination of vegetables, herbs, and catfish makes a savoury, rich stew that can be served over cooked white rice or with crusty bread. This flavorful stew is sure to become a family favourite.
    1 rating
    layout 0 comment

    Ingredients

    • 1/4 cup vegetable oil
    • 2 cloves garlic, minced
    • 1 large onion, diced
    • 2 stalks celery, diced
    • 1 bell pepper, diced
    • 1/2 teaspoon dried thyme
    • 1/2 teaspoon dried oregano
    • 2 bay leaves
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons all-purpose flour
    • 1/4 cup tomato paste
    • 2 cups fish stock
    • 2 pounds catfish fillets, cut into 1-inch cubes
    • 1/4 cup chopped fresh parsley
    • 2 tablespoons lemon juice
    • 2 tablespoons Worcestershire sauce
    • 2 tablespoons hot sauce
    • 1/2 cup heavy cream
    • Cooked white rice, for serving

    Method

    • Step-by-Step Method for Catfish Stew
    • Preheat a large heavy-bottomed pot over medium heat.
    • Add vegetable oil to the pot and heat until shimmering.
    • In parallel, mince the garlic, dice the onion, celery, and bell pepper.
    • Add the onion, celery, and bell pepper to the hot oil; sauté until softened, about 5 minutes.
    • Stir in the minced garlic and cook for 1 minute until fragrant.
    • Add the dried thyme, dried oregano, bay leaves, salt, and black pepper; stir to combine.
    • Sprinkle the flour over the vegetables; stir constantly for 2 minutes until a pale roux forms.
    • Stir in the tomato paste and cook for 2 minutes, letting it deepen in color.
    • Gradually pour in the fish stock, whisking constantly to prevent lumps.
    • Bring the mixture to a simmer and cook for 5 minutes, allowing it to thicken slightly.
    • Cut the catfish fillets into 1-inch cubes if not already done.
    • Gently add the catfish cubes to the pot.
    • Cover and simmer over low heat for 10-12 minutes until the catfish is just cooked through.
    • In parallel, chop the fresh parsley.
    • Stir in lemon juice, Worcestershire sauce, hot sauce, and heavy cream.
    • Remove bay leaves and discard.
    • Taste and adjust seasoning with additional salt or pepper as desired.
    • Turn off the heat and gently fold in chopped fresh parsley.
    • To serve, ladle stew over cooked white rice in bowls.
    • Garnish with extra parsley and a drizzle of hot sauce if desired.