Spicy Catfish Stew

    Spicy Catfish Stew

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    This is an easy spicy stew that has a very Cajun feel to it. It includes Catfish, green capsicum, onion and lots of spice flavours.

    Serves: 8 

    • 1 cup white rice
    • 2 cups (500ml) water
    • 4 tablespoons brown roux
    • 1 cup diced onion
    • 1/2 cup diced green capsicum
    • 1 teaspoon minced garlic
    • 2 cups (500ml) beef stock
    • 500g tomatoes, coarsely diced
    • 1 tablespoon lemon juice
    • 1 tablespoon Worcestershire sauce
    • 1 bay leaf
    • 1 teaspoon ground black pepper
    • 1/4 teaspoon dried thyme
    • 2 teaspoons salt
    • 500g catfish fillets, cut into 2cm pieces
    • 1/4 cup diced fresh parsley
    • 1 teaspoon chilli flakes, to taste

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Combine rice and water in a small saucepan. Bring to a boil then reduce heat to low and simmer for 15 to 20 minutes or until done.
    2. In a large saucepan warm roux over medium heat. Stir in onion, green capsicum and garlic then cook for about 5 minutes or until soft.
    3. Stir in stock and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme and salt. Reduce heat to low, cover and simmer for 30 minutes.
    4. Stir in catfish and parsley. Simmer, partially covered for 10 minutes or until fish flakes easily with a fork.
    5. Stir in 2 cups cooked white rice and season with chilli flakes. Serve.

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