Cat fish stew. Stir in tomatoes, water, rice, oregano, thyme, cumin and pepper sauce. Add the remaining ingredients and bring to a simmer. Stir the tomatoes, tomato sauce, potatoes, Worcestershire sauce, and hot pepper sauce into the onions.
Add broth. catfish stew Catfish Stew - A Fish stew made with Fresh Catfish cooked in a stew with bell peppers, onions, garlic, tomato, and broth.
This is an elegantly simple stew.
It's hearty, full of flavor and absolutely delicious!
You can cook Cat fish stew using 7 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Cat fish stew
- It's 3 of large sized Cat fish.
- It's 300 grams of Tomatoes.
- Prepare 100 grams of Bell Pepper.
- Prepare 2 of onions.
- Prepare 2 of Knorr cubes.
- It's tablespoon of Salt.
- It's 200 grams of palm Oil.
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. Most catfish stew recipes call for cooks to add the fish at the end, so it doesn't overcook. Moss adds some pieces earlier in the process, and lets them melt into the simmering stew. "That way you get those big pieces, but also fish flavor in each bite," he says.
Cat fish stew step by step
- Blend tomatoes and pepper and an onion into a paste.
- Cut your catfish into your preferred size. Wash and clean it. Dice and add an onion. Salt it and put some water just at the fish level and allow to steam.
- After it has boiled for 15-20mins drain most of the water then add palmoil.
- Add knorr cube. Add blended pepper and tomatoes and onions. Allow to steam on low heat for another 5-10mins.
- Store for later.
- Serve with poundo yam.
Fry bacon, and add onion and bell pepper. Saute until until they are tender. Add remaining ingredients except catfish and lemon juice. Remove the thyme and bay leaf; discard. Add in the parsley; stir to combine.
