Cat Fish Stew. Stir in tomatoes, water, rice, oregano, thyme, cumin and pepper sauce. Add the remaining ingredients and bring to a simmer. Stir the tomatoes, tomato sauce, potatoes, Worcestershire sauce, and hot pepper sauce into the onions.

This is an elegantly simple stew. It's hearty, full of flavor and absolutely delicious! Chock-full of lima beans, corn, and chunks of catfish, this Creole-seasoned stew is a Southern delight. You can have Cat Fish Stew using 9 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Cat Fish Stew

Prepare 1 of catfish.
You need 7 of fresh tomatoes.
You need 4 of fresh pepper.
You need 2 of tatashe.
Prepare 1 of onions.
Prepare 1 of cksp Veg Oil.
It's 2 of knorr cube.
You need 1 tsp of crushed garlic & ginger.
You need to taste of salt.

The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce. Most catfish stew recipes call for cooks to add the fish at the end, so it doesn't overcook. Moss adds some pieces earlier in the process, and lets them melt into the simmering stew. "That way you get those big pieces, but also fish flavor in each bite," he says. Fry bacon, and add onion and bell pepper.

Cat Fish Stew instructions

Wash catfish with warm water and set aside.
Blend tomatoes, tatashe, onions, pepper and garlic/ginger but don't over blend the paste.
Heat up pot and add vegetable oil, once it's hot add the tomatoes paste and fry; once the paste is fried through add cat fish and a little water, simmer for about 15mins on low heat..
Once you are sure that the catfish is cooked through add salt and knorr cube, gently stir so you can scatter the fish..
Allow it cook for another 5mins on low heat and turn off heat; serve with swallow of your choice or white rice.

Saute until until they are tender. Add remaining ingredients except catfish and lemon juice. Remove the thyme and bay leaf; discard. Add in the parsley; stir to combine. Taste and adjust seasoning with salt, pepper, Cajun seasoning.