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Masterclass Recipe — 04
Catfish Stew
"A rich tomato-based stew with tender catfish pieces. Perfect with white rice, yam, or plantain."
Total Time
75 min
Yields
6 Servings
Prep
25 min
The Pantry
- 1 kg catfish, cleaned and cut
- 400g fresh tomatoes, blended
- 2 red bell peppers, blended
- 3 scotch bonnet peppers
- 2 medium onions
- 200ml vegetable oil
- 2 tablespoons tomato paste
- 3 seasoning cubes
- Salt to taste
- 1 teaspoon thyme
Macro Breakdown
420
Calories
30g
Protein
15g
Carbs
28g
Fat
The Method
1
Season catfish with salt and one seasoning cube, set aside.
2
Blend tomatoes, bell peppers, scotch bonnet, and one onion.
3
Heat oil in a pot and fry the blended tomato mixture until oil floats on top.
4
Add tomato paste and fry for another 5 minutes.
5
Add seasoning cubes, thyme, and salt to taste.
6
Gently add the catfish pieces and simmer for 15-20 minutes.
7
Adjust seasoning and serve hot with rice or swallow.
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Craft this masterpiece using 100% fresh catfishsourced directly from our ponds.