A Hearty Catfish Stew: A Simple Recipe for Weeknight Dinners
This recipe offers a delicious and easy way to prepare a classic catfish stew. Perfect for a comforting weeknight meal, it combines the delicate flavor of catfish with a vibrant tomato and pepper sauce.
Ingredients:
- Fresh catfish (cleaned and gutted)
- Ripe tomatoes
- Bell peppers (your preferred color)
- Ugu (Nigerian spinach or substitute with spinach)
- Ginger and garlic powder
- Onion
- Maggi seasoning
- Water
- Salt to taste
- Crayfish (optional)
Instructions:
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Prepare the Fish: Wash and cut the catfish into bite-sized pieces. To prevent the fish from breaking apart during cooking, bring a pot of water to a boil. Carefully add the catfish pieces and immediately remove them with a slotted spoon. This parboiling process helps firm up the fish's skin.
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Sauté the Vegetables: Heat some oil in a pot or pan over medium heat. Add the chopped onions and cook until softened and translucent. Add the chopped tomatoes and bell peppers, and continue cooking until the tomatoes are softened and the mixture becomes fragrant.
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Season the Sauce: Season the vegetable mixture with salt, Maggi seasoning, ginger powder, and garlic powder. Adjust the seasonings to your taste preference.
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Assemble the Stew: Place the parboiled catfish pieces in a separate pot. Pour the cooked tomato and pepper mixture over the fish. Add a small amount of water just enough to barely cover the fish. Bring to a simmer and cook for about 10 minutes.
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Finishing Touches: (Optional) If using crayfish, add them to the pot and cook for an additional 2-3 minutes. Finally, stir in the washed and chopped Ugu (or spinach) and cook for just 1 minute, until wilted.
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Serve and Enjoy: Your delicious catfish stew is ready! Serve it hot with your favorite sides like rice, boiled plantains, or yams.
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