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Catfish Stew Recipe

American (Cajun-inspired) · Main course · 45 min total

A hearty, comforting catfish stew simmered in a rich tomato broth with bell peppers, onions, and Cajun spices, perfect for a cozy dinner.

Ingredients

• 1 lb catfish fillets, cut into 2-inch chunks
• 2 tbsp vegetable oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup chicken broth
• 1 tsp paprika
• 1/2 tsp cayenne pepper (or to taste)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 bay leaf
• Salt and black pepper to taste
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Season catfish chunks with salt and pepper. Set aside.
2. Heat oil in a large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery; cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute until fragrant.
4. Stir in diced tomatoes, chicken broth, paprika, cayenne, thyme, oregano, and bay leaf. Bring to a simmer.
5. Gently add catfish chunks to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes until fish is cooked through and flakes easily.
6. Remove bay leaf. Taste and adjust seasoning with salt and pepper. Garnish with parsley before serving.

Tips

• Serve over steamed rice or with crusty bread to soak up the broth.
• For a thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in during the last 5 minutes of cooking.
• Can be made ahead and reheated gently; fish may break apart but flavor improves.

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