Catfish Stew. Stir in tomatoes, water, rice, oregano, thyme, cumin and pepper sauce. Add the remaining ingredients and bring to a simmer. Add water to the pot until potatoes are submerged.
Fry bacon, and add onion and bell pepper.
Saute until until they are tender.
Add remaining ingredients except catfish and lemon juice.
You can cook Catfish Stew using 9 ingredients and 5 steps. Here is how you cook it.
Ingredients of Catfish Stew
- It's 1 kg of catfish.
- Prepare 5 of fresh tomatoes.
- It's 5 of fresh pepper.
- Prepare 4 of tatashe.
- Prepare 1 of onions.
- Prepare 1 of cksp Veg Oil.
- You need 2 of knorr cube.
- It's 1 tsp of crushed garlic & ginger.
- You need to taste of salt.
Chock-full of lima beans, corn, and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce. Coat catfish fillets evenly with seasoning mixture and add to pot. Remove the thyme and bay leaf; discard.
Catfish Stew step by step
- Wash catfish with warm water and set aside.
- Blend tomatoes, tatashe, onions, pepper and garlic/ginger but don't over blend the paste.
- Heat up pot and add vegetable oil, once its hot add the tomatoes paste and fry; once the paste is fried through add cat fish and a little water, simmer for about 15mins on low heat..
- Once you are sure that the catfish is cooked through add salt and knorr cube, gently stir so you can scatter the fish. allow it cook for another 5mins on low heat and turn off heat.
- Serve with white rice.
Add in the parsley; stir to combine. Taste and adjust seasoning with salt, pepper, Cajun seasoning. Ladle into warm bowls and garnish with reserved bacon. Thirdly, Place fatback into a large pot and brown. Stir the tomatoes, tomato sauce, potatoes, Worcestershire sauce, and hot pepper sauce into the onions.
