Catfish Head Stew

There’s something special about a simple fish stew simmering away on the stove. Catfish Head Stew is one of those dishes that takes me straight back to slow Sunday afternoons, where the whole house would fill up with the unmistakable aroma of peppers, tomatoes, and fresh fish gently cooking together. It’s a dish that’s hearty, full of character, and comforting in the truest sense of the word.

Why I Love Making This Catfish Stew

This stew reminds me of my childhood weekends. I still remember standing by the kitchen door, impatiently waiting for the stew to be ready. Back then, we’d skip any snacks so we could make room for a generous bowl of steaming fish stew with rice.

One of the best things about this recipe is how simple it is to prepare while still tasting like something that’s been simmering for hours. The catfish soaks up the flavors of the tomato, peppers, and garlic beautifully, making every spoonful rich and satisfying. I also love how versatile it is — some days I’ll ladle it over rice, other times I’ll just tear into a crusty loaf of bread and dip it straight into the pot.

Ingredients and a Few Helpful Notes

• Fresh catfish head or fillets – If using fillets, be gentle when stirring since they cook fast and can break easily.

• Tomatoes and bell peppers – These give the base of the stew its sweetness and depth.

• Onions and garlic – For a strong flavor backbone.

• Broth – This adds a deeper, richer taste compared to just using water.

• Oil and seasonings – Salt, pepper, and a touch of chili for a little warmth.

I’ve often picked up whole catfish from my local market and asked the butcher to clean and cut it for me. It saves a lot of time, especially if you’re cooking for a crowd. If you need to clean it yourself, I’ll share how I do it below.

How I Clean Catfish at Home

Catfish can be tricky to clean because of the slime on the skin. Over the years, I’ve learned a few easy tricks that work like a charm:

1. Rub the fish skin with coarse salt to help remove the slime.

2. Or use alum — it does a great job of taking off the slimy layer.

3. Pour hot water over the fish and let it sit for about 3 minutes. The slime slips off easily after that.

The hot water does more than clean the skin — it firms up the fish so it doesn’t fall apart in the stew. That little extra step makes a noticeable difference in the final dish.

Step-by-Step: How to Cook Catfish Head Stew

1. Prepare the ingredients – Blend the tomatoes and peppers. Chop the onions and garlic.

2. Cook the base – Heat oil in a pot, sauté the onions and garlic until fragrant, then add the blended tomatoes and peppers. Let this simmer down until it thickens and the raw tomato smell is gone.

3. Season well – Add salt, pepper, and broth to deepen the flavor.

4. Add the catfish – Gently place the fish pieces into the stew. If you’re using fillets, cook for about 5 minutes or just until it’s firm and flaky. For fish heads, let it simmer longer so it absorbs more flavor.

5. Finish and serve – Let everything come together for a few more minutes, then turn off the heat.

I always keep an eye on the pot at this stage because catfish is delicate. A gentle stir with a wooden spoon is enough — no need to fuss with it too much.

Tips and Tricks

• Firming the fish before cooking is a small step that prevents the stew from turning into a mess.

• Low heat is your friend. Catfish doesn’t like rough handling, so let the heat do the work slowly.

• If using fish fillets, add them at the very end of cooking. They’re ready in about 5 minutes.

• I often make the tomato base ahead and freeze it. On a busy day, I just reheat it, drop in the fish, and dinner’s ready in no time.

Make Ahead Tips

I love prepping this stew ahead of time. Here’s what I usually do:

• Cook the tomato and pepper base and store it in the fridge for up to 3 days.

• Clean and portion the fish in advance, then keep it refrigerated until you’re ready to cook.

• You can even freeze the base in portions, so all you need to do later is defrost and add the fish.

This is a big help during the week when I don’t have the luxury of standing by the stove for long.

Serving Suggestions

Catfish Head Stew pairs beautifully with a lot of sides. My personal favorites:

• Steamed white rice — classic and comforting.

• Crusty bread — perfect for soaking up every last drop of that flavorful broth.

• Couscous or pasta — a lighter but equally satisfying option.

• Sometimes I even enjoy it on its own with a little squeeze of lime on top.

It’s the kind of dish that works just as well for a family lunch as it does for a quiet dinner after a long day.Storage

• Fridge: Let the stew cool completely, then store it in an airtight container. It keeps well for about 3 days.

• Freezer: You can freeze it for up to 2 months. I prefer to freeze the base without the fish for the best texture.

• Reheating: Warm gently on the stove over low heat. If the stew has thickened in the fridge, add a splash of broth or water to loosen it up.

FAQs

Can I use another type of fish?
Yes, tilapia or any firm white fish works well. Just adjust the cooking time depending on the thickness of the fish.

How do I keep the fish from breaking apart?
Soaking it in hot water before cooking helps firm it up. Handle it gently and avoid stirring too much once it’s in the stew.

Can I make this stew spicy?
Of course. Add more chili peppers or a dash of your favorite hot sauce for a kick.

Is it okay to use frozen fish?
Yes, just make sure it’s fully thawed and patted dry before adding it to the stew.

Continue to Content

Yield: 8

Catfish Head Stew

Print

This Catfish Head Stew is a comforting pot of pure flavor.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 2 lb fresh catfish, cut into pieces
• 3 red bell peppers
• 4 roma tomatoes
• 2 onions
• 1 habanero pepper (adjust to taste)
• 3 cloves garlic
• 1 tablespoon minced ginger
• 2 tablespoons tomato paste
• ½ cup olive oil
• 1 teaspoon thyme
• 2 teaspoons curry powder
• 1 teaspoon bouillon powder
• 1 tablespoon paprika
• salt and black pepper to taste
• 1 cup chicken broth
• 2 stalks green onions (optional)

Instructions

1. Blend together the bell peppers, tomatoes, habanero, one onion, ginger, and garlic until smooth and set aside.
2. Warm the olive oil in a large pot over medium heat, then add the remaining chopped onion and sauté until it softens and turns translucent.
3. Stir in the thyme and tomato paste, letting it fry for a few minutes so the flavors deepen and the paste melts into the oil. If the mixture feels too thick, add a splash of water to loosen it.
4. Pour in the blended pepper-tomato mixture and stir well. Cover and let it cook gently for about 20 minutes, stirring occasionally so the stew doesn’t catch on the bottom.
5. While the sauce cooks, bring a pot of water to a boil. Turn off the heat, carefully place the catfish pieces in the hot water, let them sit for about 3 to 5 minutes, then remove, rinse, and drain. This step helps the fish hold its shape during cooking.
6. Season the bubbling stew with salt, black pepper, curry powder, paprika, and bouillon powder. Add the chicken broth to thin it slightly, tasting and adjusting the seasoning as needed.
7. Gently place the catfish pieces into the sauce, cover, and let them simmer over low heat for about 10 minutes, or less if the fish pieces are smaller. Avoid stirring too much to keep the fish intact.
8. Once the catfish is tender and infused with the sauce, scatter the chopped green onions on top and serve hot.

Notes

• If you prefer a thinner stew, you can stir in a bit more broth or water. This dish keeps well in the fridge for up to 3 days and actually tastes even better the next day as the flavors develop further. For longer storage, cool it completely and freeze in portions.
• If you want to tone down the heat, remove the seeds from the habanero or skip it entirely. Pimento peppers work beautifully in place of bell peppers if you can find them at specialty markets.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 327Total Fat 22gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 17gCholesterol 75mgSodium 396mgCarbohydrates 10gFiber 2gSugar 5gProtein 23g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Final Thought

Catfish Head Stew is one of those dishes that never feels complicated, yet it has a way of bringing comfort in every spoonful. It’s tied to memories for me — the kind where the whole family waits together for the pot to simmer and the house smells like good food and warmth. Whether you’re cooking it for the first time or revisiting an old favorite, it’s a recipe that welcomes you in. Just a pot of simple, honest stew — and that’s what makes it special.

Also try these Catfish recipes:-

• Smothered Catfish
• Fried Catfish Fingers
• Smoked Catfish Dip