On a weeknight when time is short and the kids are hungry, I learned to keep things simple and steady, the way my mom did with a single pot on the stove, and that habit turned into this straightforward Catfish Stew Recipe that warms the table without fuss
Why You’ll Love It
This stew is quick, forgiving, and built for real weeknights. It comes together from pantry staples and a short simmer, which means dinner arrives hot and satisfying without last-minute stress. Families who like bold tomato flavors and flaky fish will find it comforting, and it fits into busy routines because prep is short and clean up is easy.
Serves 4
Prep Time: 15 minutes |
Cook Time: 25 minutes |
Total Time: 40 minutes
Ingredients
- 1 lb (450 g) catfish fillets, cut into 1 to 2 inch pieces
- 2 tbsp olive oil
- 1 medium onion, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper, or to taste
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 can (14 oz / 400 g) diced tomatoes with juice
- 2 cups low-sodium chicken or fish stock
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley or cilantro for garnish
Instructions
- Pat the catfish pieces dry and season lightly with salt and pepper, keep chilled until ready to use.
- Heat olive oil in a large heavy skillet or Dutch oven over medium heat, add diced onion and bell pepper and cook until softened, about 5 minutes.
- Add garlic, smoked paprika, cayenne, and thyme, cook 30 seconds until fragrant.
- Stir in tomato paste and canned tomatoes with their juice, breaking up any large pieces, then add stock and bring to a gentle simmer.
- Simmer the base for 8 to 10 minutes to concentrate flavors, taste and adjust salt and pepper.
- Gently add catfish pieces to the simmering stew, spooning broth over them, cover and cook 6 to 8 minutes until fish is opaque and flakes easily.
- Turn off the heat, stir in lemon juice and most of the chopped parsley, reserve a little for garnish.
- Serve hot with parsley on top and lemon wedges on the side.
Recipe Variations
- Coconut Catfish Stew: Replace 1 cup of stock with 1 cup of coconut milk for a creamier, tropical twist.
- Spicy Creole Style: Add 1 tsp Creole seasoning and a chopped jalapeno, serve over rice.
- Vegetable-Forward: Add sliced okra and diced sweet potato for more texture and bulk.
- Low-Sodium: Use no-salt-added tomatoes and low-sodium stock, increase fresh herbs and lemon for flavor.
Make Ahead: You can prepare the tomato base up to 48 hours ahead and store it covered in the refrigerator, reheat gently and add the catfish to finish cooking just before serving, or freeze the cooled base up to 3 months and thaw overnight in the fridge before finishing with fresh fish
Frequently Asked Questions
How do I know when the catfish is done cooking
Catfish is done when it turns opaque and flakes easily with a fork, this usually takes 6 to 8 minutes in a simmering stew depending on piece size
Can I use other fish instead of catfish
Yes, use firm white fish like cod or haddock and reduce cooking time slightly if pieces are small
Is this stew freezer friendly
The stew base freezes well, freeze without the fish for best texture and add fresh fish when reheating
Catfish Stew Recipe
This stew is quick, forgiving, and built for real weeknights. It comes together from pantry staples and a short simmer, which means dinner arrives hot and satisfying without last-minute stress. Families who like bold tomato flavors and flaky fish will find it comforting, and it fits into busy routines because prep is short and clean up is easy.
Ingredients
- 1 lb (450 g) catfish fillets, cut into 1 to 2 inch pieces
- 2 tbsp olive oil
- 1 medium onion, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper, or to taste
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- 1 can (14 oz / 400 g) diced tomatoes with juice
- 2 cups low-sodium chicken or fish stock
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley or cilantro for garnish
Instructions
- Pat the catfish pieces dry and season lightly with salt and pepper, keep chilled until ready to use.
- Heat olive oil in a large heavy skillet or Dutch oven over medium heat, add diced onion and bell pepper and cook until softened, about 5 minutes.
- Add garlic, smoked paprika, cayenne, and thyme, cook 30 seconds until fragrant.
- Stir in tomato paste and canned tomatoes with their juice, breaking up any large pieces, then add stock and bring to a gentle simmer.
- Simmer the base for 8 to 10 minutes to concentrate flavors, taste and adjust salt and pepper.
- Gently add catfish pieces to the simmering stew, spooning broth over them, cover and cook 6 to 8 minutes until fish is opaque and flakes easily.
- Turn off the heat, stir in lemon juice and most of the chopped parsley, reserve a little for garnish.
- Serve hot with parsley on top and lemon wedges on the side.
Conclusion
This Catfish Stew is a practical weeknight solution that tastes like you spent more time on it than you did, it fits well into busy schedules because most work is upfront and the final cook is short, trust the simple steps, make the tomato base ahead if you like, and feel free to tweak heat and herbs to match what your family prefers, it will likely become one of those reliable dinners you turn to when you need something warm, fast, and satisfying
