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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 make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Stir in the parsley, lemon juice, Worcestershire sauce, hot sauce, and cream and cook for an additional 5 minutes.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.