Quick Catfish Stew

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Catfish stew is another of Nigerians favourite soup recipes. Perfect fish soup for days when time is of the essence. It is quick, easy and delicious. This Nigerian stew pairs deliciously well with boiled white rice, efo riro, ewedu, plain okra soup and can be eaten on its own.

Let me show you how to make Nigerian catfish stew in easy steps.

Catfish Stew

Last December I had this terrible flu that left me with no sense of taste and smell for days. To be honest with you, that really got me thinking to be more appreciative of life and for what I have got. We take so many things for granted in this life and I never believed I would be so miserable for want of smell and taste until I couldn’t use them for some few days.

In an attempt to restore my taste bud and smell sense, I remember adding too much salt to fried eggs just to be able to taste something and all I managed to taste was the salt and no flavour at all. (Covering my face)

As I got better, I craved for catfish pepper soup but was too weak to make one. I missed Nigeria at that point, trust point and kill joints, where all catfishes come in different shapes and sizes. My catfish is not much of a point and kill but frozen. To be honest, it is not bad at all and it tastes just as good as fresh catfish but just that you have to settle for the size you see. They can be pretty small. The last time I found a Nigerian matching catfish size was when my dad first visited us a while ago. I pretty much just buy what I see when I’m craving these days

Back to my 3 step catfish stew, I changed my mind from pepper soup to this quick light stew. The consistency is just like gbure oloboro or imooyo so I can eat eba with the okra that Olu made earlier on in the day. It’s pretty easy to cook and you can do it in just 3 steps.

I have made this stew again severally as I found it easy and quick to cook. Catfish doesn’t take long to cook. Well, I don’t cook mine for long and I like to finish it the same day. Also, I know some may find the slimy nature of catfish off-putting, honestly, it is easy to get rid off and I will be sharing with you how I clean catfish.

Ingredients

Catfish steaks (use any other kind of fresh fish)

Red bell peppers

Scotch bonnet chilli

Onion

Tomato: fresh or canned chopped or plum tomatoes

Chicken bouillon powder Substitute with beef or vegetable bouillon

Salt

Palm oil

Tips

Substitute palm oil for vegetable oil or any flavourless oil

Use ready-made Nigerian pepper mix. You will need between 4 to 6 cups for this catfish stew

How to cook catfish stew

Season catfish with a pinch of salt and set aside.

Blend tomatoes, red bell pepper, scotch bonnet and onions in the blender. (Reserve some chopped onions to add to palm oil later)

Place a pot on medium-low heat, add palm oil, after about 3 minutes, add the chopped onions and fry for another 2-3 minutes (do not bleach the palm oil)

Add the blended pepper and cook for another 15 to 20 minutes, add bouillon powder and salt to taste, stir to combine and cook for another 5 minutes

Add catfish to the stew, be careful not to stir the fish stew or it would break into bits. Simply hold the pan on the 2 sides and shake gently, that helps move the fish around without breaking it into bits. Cook for another 10 minutes or until the fish is totally cooked.

Serve warm with sides of choice

Other Nigerian Soup Recipes You’ll Love

Ogbono Soup

Afang Soup

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Print Recipe

Catfish Stew

Catfish stew is another of Nigerians favourite soup recipes. Perfect fish soup for days when time is of the essence. It is quick, easy and delicious. This Nigerian stew pairs deliciously well with boiled white rice, efo riro, ewedu, plain okra soup and can be eaten on its own.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Side Dish

Cuisine: African, Nigerian

Keyword: catfish stew, catfish stew recipe, how to cook catfish

Servings: 4

Author: Ajoke

Ingredients

• 8 Catfish steaks use any other kind of fresh fish
• 2 medium-size red bell peppers
• 2-3 scotch bonnet chilli or use according to preference
• 1 medium-large onion
• 1 can of tomato plum 400g
• ½ tablespoon Chicken bouillon powder Substitute with beef or vegetable bouillon
• 1 teaspoon salt
• ½ cup palm oil

Instructions

• Season catfish with a pinch of salt and set aside.
• Blend tomatoes, red bell pepper, scotch bonnet and onions in the blender. (Reserve some chopped onions to add to palm oil later)
• Place a pot on medium-low heat, add palm oil, after about 3 minutes, add the chopped onions and fry for another 2-3 minutes (do not bleach the palm oil)
• Add the blended pepper and cook for another 15 to 20 minutes, add bouillon powder and salt to taste, stir to combine and cook for another 5 minutes
• Add catfish to the stew, be careful not to stir the fish stew or it would break into bits. Simply hold the pan on the 2 sides and shake gently, that helps move the fish around without breaking it into bits. Cook for another 10 minutes or until the fish is totally cooked.
• Serve warm with sides of choice

Notes

Tips

• Substitute palm oil for vegetable oil or any flavourless oil
• Use ready-made Nigerian pepper mix. You will need between 4 to 6 cups for this catfish stew

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