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    • Catfish Stew

    Mark Sharron
    Medium difficulty
    35 minutes
    2-4
    Amount Per Serving: Calories 210; Fat 7g; Carbs 6.2g; Fibre 1.8g; Protein 29g
    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.
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    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

    • To prepare Catfish Stew, start by heating the oil in a large pot over medium heat.
    • Add the garlic, onion, celery, and bell pepper and sauté until the vegetables are softened, about 5 minutes.
    • Add the thyme, oregano, bay leaves, salt, and pepper and stir to combine.
    • Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
    • Add the tomato paste, fish stock, and catfish and bring the stew to a boil.
    • Reduce the heat to low and simmer for 10 minutes, or until the catfish is cooked through.
    • Stir in the parsley, lemon juice, Worcestershire sauce, hot sauce, and cream and cook for an additional 5 minutes.
    • Serve the stew over cooked white rice.