If you enjoy cooking with catfish (check out catfish peppersoup), then you will definitely enjoy this mouthwatering stew. Cat fish stew is a tasty delicacy you’re sure to love. The flaky nature of this white fish makes it a favorite for most people. For an intensely rich flavor, i used palm oil for this recipe as done in most bukas but if you want a healthier version, you could use soya /groundnut or Olive oil. The result would be a delicately flavored stew with a healthier amount of calories. Have you ever wondered why it tastes like a million dollars when you patronize bukas and why it tastes bland when you prepare it at home? I have and today i’d be teaching you how to prepare cat fish stew buka style right in your homes.
How to make catfish stew
• Prep time: 20 minutes
• Cook time: Less than 45 minutes
• Region: Nigeria
• 1 medium sized cat fish
• 10 medium sized plum Tomatoes
• 5 Red scotch bonnet pepper(Ata rodo)/ Hanabero pepper
• 10 chili pepper
• 2 Cups cooking oil ; Vegetable oil or Bleached palm oil
• 4 Garlic cloves, minced – Optional
• 1 Red Onion
• 2 Seasoning cubes
• Salt to taste
Step 1: The first step to preparing cat fish stew is learning how to clean the cat fish properly. To learn how to do that properly, Click Here.
Step 2: Next, place the cat fish in an empty pot, add chopped onion, salt to taste, crushed seasoning cubes and 2 cups of water. Cat fish tends to get really soft and flaky once cooked so you have to be careful with the way you cook it as it requires very little cooking time. Steam the fish for about 5mins -Set aside.
Step 3: Remove the Seeds from the Tatashey, remove the stalk from the chili pepper and scotch bonnet. Wash the peppers thoroughly and place in a blender add the Tomatoes and onion. Blend into a very smooth puree. Pour the blend into a medium sized pot and cook till the the liquid evaporates leaving the concentrated tomato and pepper paste.
Step 4: Pour the cooking oil into an empty pot. Add the chopped onions and stir fry for about 5 minutes. Add the concentrated paste and fry for about 10 mins making sure you stir once in a while to prevent the paste from burning underneath. Once it’s well fried, you’d notice the oil separate from the paste.
Step 5: Add the cat fish stock and minced garlic, check for salt and seasoning, add more if needed and stir. Cover the pot and leave to cook for about 10 minutes. Gently add the cat fish into the pot – don’t stir else it’d break. Leave to simmer for 5 minutes. Once the time is up, you’d notice the oil would settle on top of the pot. Turn off the burner and leave to cool for a while.
Just like buka stew,catfish stew can be served with boiled rice, yam,beans, potatoes or even as a side for various soups such as Plain okra.
♥♥♥ Stay Updated with more Recipes and Tutorials by following via the links below♥♥♥
……………..more on www.dobbyssignature.com
Thanks for this dobby. I so lurv dis blog
Me too. I basically come here before I cook anything for my Family except boiling d normal white rice and minor foods.
I've never had this stew before, but it looks good! Adding to my wish list.
You're welcome Anon 🙂
Glad to have you here Rayna 🙂
I'm sure you'll love it Ummibee
Keep up the good work Dobby. I've learnt so much from this blog.
Thank you Nelo 🙂
Lovely. Please invite me as taster na at least pleeeeaaaassseeeee. Don't forget the book o I am waiting seriously and following bumper to bumper
i sure will kemi…soon 🙂
Hello am back again
Hello am back again
Welcome back David
My favorite of all stew
you can say that again.
Hi pls did u use palmoil here or groundnut oil and if u used palmoil was it bleached like d one for preparing ofada.
Yes, for this recipe, bleached palmoil was used.
Will sure try Dis.