Catfish Stew
A one-pot stew built on catfish, aromatic vegetables, and broth, simmered until flavors meld. Served warm with customizable vegetables and seasonings to suit regional or personal preference.
Ingredients
Method
Cut catfish fillets into 2-inch chunks. Dice onion, chop celery and garlic, and slice okra. Dice potato if using.
Heat olive oil in a large pot over medium-high heat. Add onion, celery, and garlic; sauté until softened, about 4 minutes.
Stir in tomato paste and paprika; cook for 1 minute to bloom the spices.
Pour in vegetable broth and add bay leaves, thyme, salt, and black pepper. Bring to a simmer over medium heat.
Add potato (if using) and okra to the broth. Simmer for 10 minutes until vegetables begin to soften.
Gently place catfish chunks into the simmering broth. Cook uncovered for 15–20 minutes until fish is opaque and flakes easily with a fork.
Remove bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
Ladle stew into bowls and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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