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Creole Catfish Stew with Tomatoes, Potatoes, and Spices
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Course Soup
Cuisine Creole
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 lb catfish fillets, cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 medium potatoes, peeled and diced
  • 1 can (14 oz) diced tomatoes
  • 4 cups fish broth
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, green bell pepper, and celery. Cook for 5 minutes until the vegetables soften.
  • Stir in the garlic and cook for 1 minute. Add the paprika, cayenne pepper, thyme, and bay leaf. Stir for 30 seconds to release the flavors.
  • Add the potatoes, diced tomatoes, and fish broth. Bring the mixture to a simmer. Cover and cook for 15 minutes until the potatoes are tender.
  • Season with salt and black pepper. Gently add the catfish pieces to the pot. Simmer uncovered for 6 to 8 minutes until the fish flakes easily and turns opaque.
  • Remove the bay leaf. Sprinkle with fresh parsley before serving.

Notes

Taste the broth after adding the fish and adjust the cayenne if you want less heat. The stew thickens slightly as it sits, so add a splash of broth when reheating leftovers. Serve it straight from the pot with crusty bread to soak up the tomato broth.
Course: Soup
Cuisine: Creole
Equipment: Large pot, Cutting board, Knife