catfish stew

Fish stew! This simple and delicious West African stew recipe is packed full of flavour and uses a handful of everyday ingredients you may already have in your pantry. This easy Nigerian fish stew is versatile and can be served with boiled rice or paired with vegetable soups like Efo riro to accompany Nigerian swallow.

Nigerian Fish Stew Recipe

fish

red bell pepper mix:

tomatoes (substitute with 6 medium Roma tomatoes)

Scotch bonnet chilli

onion (reserve ¼ of 1 onion

Salt

vegetable oil: swap oil

chicken bouillon

garlic granules

ginger powder

parsley

onion powder

Prep the fish

Prep the fish: de-scale fish and cut into steaks, add to a bowl and rinse with water and lemon juice. Then transfer the fish to a colander to drain excess moisture.

Marinate the fish

Marinate the fish: add garlic granules, onion powder, ginger powder, parsley and 1 teaspoon of bouillon powder to the fish and mix to combine. Cover it with a cling film and marinate for at least 30 minutes. After 30 minutes, grill the fish for a total of 20 minutes, 10 minutes on each side

grill fish

While waiting for the fish to finish grilling or frying, blend the peppers and bring to boil on medium heat for about 10 minutes.

cook

Cook the stew: place a pan on medium heat, add vegetable oil and heat until hot. Add chopped onions and stir fry until translucent. Then carefully add the boiled pepper to the oil and bring to boil for about 10 minutes.

season stew

Season the stew with salt and bouillon powder to taste, stir to combine and continue to cook for another 10 minutes or until you can see the oil floating on top of the stew.

add fish

Add the grilled fish to the stew and carefully mix to combine. Shred fresh basil or scent leaves to the stew and cover the pan with its lid. Continue to cook on low heat for another 5 minutes. Take it off the heat and serve immediately.

Deep South cooking without the guilt. Dig into okra, catfish, tomatoes and the savory spices and herbs of the region.

Catfish Stew

olive or canola oil

onions,

garlic,

chili powder

(28 oz) diced tomatoes, undrained

water

rice

oregano leaves

thyme leaves

cumin

red pepper sauce

(10 oz) frozen sliced okra

catfish

green bell pepper, chopped (1/2 cup)

In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions, garlic and chili powder; cook 2 to 3 minutes, stirring constantly, until onions are tender. Stir in tomatoes, water, rice, oregano, thyme, cumin and pepper sauce. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.

Rinse okra under cold running water to separate; drain. Stir okra, fish and bell pepper into tomato mixture. Heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes, stirring occasionally, until fish flakes easily with fork and okra is tender.

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Nigerian Fish Stew Recipe

Catfish Stew

The most viewed catfish stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine