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.
- 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
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
- 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