19 Delicious Catfish Stew Recipes Perfect for Comfort

Just when you thought comfort food couldn’t get any cozier, along comes catfish stew to warm your soul and tantalize your taste buds. Perfect for those chilly evenings or when you’re craving something hearty and flavorful, these 19 delicious catfish stew recipes are sure to become your new go-to. From classic Southern styles to inventive twists, there’s a bowl here for everyone. Let’s dive in!

Cajun Spiced Catfish Stew

Now, let’s dive into creating a comforting bowl of Cajun Spiced Catfish Stew, a dish that’s as flavorful as it is hearty. Perfect for beginners, this recipe will guide you through each step to ensure a delicious outcome.

Ingredients

• 1.5 lbs fresh catfish fillets, cut into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups chicken stock, low sodium
• 2 tsp Cajun seasoning, finely ground
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 1/2 cup fresh parsley, chopped
• Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the onion, bell pepper, and celery. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
3. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Add the diced tomatoes with their juices, chicken stock, Cajun seasoning, smoked paprika, cayenne pepper, and bay leaf. Bring to a boil.
5. Reduce the heat to low and simmer, uncovered, for 20 minutes to allow the flavors to meld.
6. Gently add the catfish pieces to the pot. Simmer for an additional 10 minutes, or until the catfish is cooked through and flakes easily with a fork.
7. Remove the bay leaf. Stir in the fresh parsley and season with salt to taste.

This stew boasts a robust flavor profile with a slight kick from the Cajun spices, balanced by the freshness of the parsley. Serve it over a bed of steamed rice or with a side of crusty bread to soak up the delicious broth.

Southern Style Catfish Stew

You’re about to embark on a culinary journey to the heart of the South with this comforting Southern Style Catfish Stew. Perfect for beginners, this guide will walk you through each step to create a dish that’s rich in flavor and tradition.

Ingredients

• 1.5 lbs fresh catfish fillets, cut into 2-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 cups ripe tomatoes, crushed
• 3 cups homemade chicken stock
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tsp smoked paprika
• 1 bay leaf
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chopped onion, garlic, and green bell pepper, sautéing until the onions are translucent, about 5 minutes.
3. Stir in the crushed tomatoes, chicken stock, black pepper, sea salt, smoked paprika, and bay leaf. Bring to a gentle boil.
4. Reduce heat to low, cover, and simmer for 20 minutes to meld the flavors.
5. Gently add the catfish pieces to the pot, ensuring they are submerged in the liquid. Cover and simmer for an additional 10 minutes, or until the catfish is opaque and flakes easily with a fork.
6. Remove the bay leaf and discard. Stir in the fresh parsley just before serving.

This stew boasts a velvety texture with the catfish meltingly tender, enveloped in a smoky, slightly tangy broth. Serve it over a bed of creamy stone-ground grits for an authentic Southern experience that’s both hearty and comforting.

Tomato Basil Catfish Stew

Venturing into the heart of comfort food, this Tomato Basil Catfish Stew combines the freshness of ripe tomatoes with the aromatic punch of basil, all while the catfish lends a tender, flaky texture that soaks up the rich flavors.

Ingredients

• 1.5 lbs fresh catfish fillets, cut into 2-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups ripe tomatoes, chopped
• 1 cup fresh basil leaves, torn
• 2 cups chicken broth, low sodium
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion to the pot, sautéing until translucent, approximately 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add the chopped ripe tomatoes to the pot, cooking for 10 minutes until they begin to break down and release their juices.
5. Pour in the chicken broth, bringing the mixture to a gentle boil before reducing the heat to a simmer.
6. Season the broth with sea salt and finely ground black pepper, stirring to combine.
7. Gently add the catfish pieces to the pot, ensuring they are submerged in the broth. Simmer for 8 minutes, or until the fish is opaque and flakes easily with a fork.
8. Remove the pot from heat and stir in the torn fresh basil leaves, allowing the residual heat to wilt the basil.

Delight in the stew’s harmonious blend of flavors, where the sweetness of tomatoes meets the earthy freshness of basil, all cradling the delicate catfish. Serve this stew over a bed of fluffy white rice or with a slice of crusty bread to soak up every last drop of its savory broth.

Spicy Creole Catfish Stew

You’re about to embark on a culinary journey that brings the vibrant flavors of the South right into your kitchen with this Spicy Creole Catfish Stew. Let’s break down the process into manageable steps to ensure your stew is bursting with flavor and perfectly cooked every time.

Ingredients

• 1.5 lbs fresh catfish fillets, cut into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 1 green bell pepper, seeded and chopped
• 2 celery stalks, finely sliced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, with juices
• 2 cups homemade chicken stock
• 1 tbsp Creole seasoning
• 1 tsp finely ground black pepper
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1/2 cup fresh parsley, chopped
• Cooked white rice, for serving

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the onion, bell pepper, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Pour in the diced tomatoes with their juices and the chicken stock, stirring to combine.
5. Add the Creole seasoning, black pepper, cayenne pepper, and bay leaves. Bring the mixture to a simmer.
6. Gently add the catfish pieces to the pot, ensuring they are submerged in the liquid. Simmer uncovered for 10 minutes, or until the catfish is cooked through and flakes easily with a fork.
7. Remove the bay leaves and stir in the chopped parsley just before serving.
8. Serve the stew hot over a bed of fluffy white rice.

A harmonious blend of spices and fresh ingredients makes this Spicy Creole Catfish Stew a comforting yet exciting dish. The tender catfish and robust broth pair beautifully with the rice, offering a satisfying meal that’s both hearty and flavorful.

Garlic Herb Catfish Stew

This Garlic Herb Catfish Stew is a comforting dish that brings together the bold flavors of garlic and fresh herbs with the delicate, flaky texture of catfish. Perfect for a cozy dinner, this stew is surprisingly simple to make, even for beginners.

Ingredients

• 1.5 lbs fresh catfish fillets, cut into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup finely chopped yellow onion
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 1 tsp finely ground black pepper
• 4 cups homemade or low-sodium chicken broth
• 1 cup diced tomatoes, with their juices
• 1 tsp sea salt

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and chopped onion to the pot, sautéing until the onion is translucent and the garlic is fragrant, about 3 minutes.
3. Tip: Stir frequently to prevent the garlic from burning, which can make it bitter.
4. Add the catfish pieces to the pot, gently stirring to coat them in the oil and aromatics.
5. Pour in the chicken broth and diced tomatoes, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and let the stew simmer for 15 minutes, allowing the flavors to meld.
7. Tip: The catfish is done when it flakes easily with a fork, indicating it’s perfectly cooked.
8. Stir in the chopped parsley, dill, black pepper, and sea salt, adjusting the seasoning as needed.
9. Tip: Fresh herbs should be added at the end to preserve their vibrant color and flavor.
10. Let the stew sit for 5 minutes off the heat before serving to allow the flavors to deepen.

Just before serving, give the stew a final stir to distribute the herbs evenly. The result is a light yet flavorful broth with tender pieces of catfish that melt in your mouth. Serve it with a slice of crusty bread to soak up every last drop of the savory broth.

Coconut Curry Catfish Stew

Kickstart your culinary adventure with this Coconut Curry Catfish Stew, a dish that marries the richness of coconut milk with the bold flavors of curry, all while keeping the process approachable for beginners. Let’s dive into creating this comforting stew that’s perfect for any day of the week.

Ingredients

• 1.5 lbs fresh catfish fillets, cut into 2-inch pieces
• 1 tbsp fragrant curry powder
• 1 cup creamy coconut milk
• 2 tbsp rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup chicken broth
• 1 tbsp fresh ginger, grated
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add the diced red bell pepper and curry powder, cooking for another 2 minutes to toast the spices.
5. Pour in the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
6. Season the catfish pieces with sea salt and black pepper, then add them to the pot.
7. Cover and simmer on low heat for 15 minutes, or until the catfish is cooked through and flakes easily with a fork.
8. Garnish with fresh cilantro before serving.

Relish the creamy texture and the harmonious blend of spices in this Coconut Curry Catfish Stew. Serve it over a bed of steamed jasmine rice or with a side of crusty bread to soak up the flavorful broth.

Smoky Paprika Catfish Stew

On a chilly evening, nothing warms the soul quite like a hearty bowl of Smoky Paprika Catfish Stew. This dish combines the bold flavors of smoked paprika with the delicate, flaky texture of catfish, creating a comforting meal that’s both easy to make and deeply satisfying.

Ingredients

• 1.5 lbs fresh catfish fillets, cut into 2-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups chicken stock, low sodium
• 2 tsp smoked paprika
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 bay leaf
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook until translucent, stirring occasionally, for about 5 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 3 minutes until fragrant.
4. Pour in the fire-roasted diced tomatoes and chicken stock, then add the smoked paprika, black pepper, sea salt, and bay leaf. Bring to a gentle boil.
5. Reduce the heat to low and simmer the stew for 20 minutes to allow the flavors to meld.
6. Gently add the catfish pieces to the pot, ensuring they are submerged in the liquid. Simmer for an additional 10 minutes, or until the catfish is cooked through and flakes easily with a fork.
7. Remove the bay leaf and stir in the chopped parsley just before serving.

Ladle this smoky, savory stew into bowls and serve with a slice of crusty bread for dipping. The catfish remains tender and moist, while the paprika infuses the broth with a deep, smoky flavor that’s perfectly balanced by the freshness of the parsley.

Lemon Pepper Catfish Stew

Ready to dive into a dish that combines the zest of lemon with the warmth of pepper in a comforting stew? Lemon Pepper Catfish Stew is a delightful meal that brings together simple ingredients for a flavorful experience, perfect for any home cook looking to expand their repertoire.

Ingredients

• 1.5 lbs fresh catfish fillets, cut into 2-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup diced celery
• 1 cup diced carrots
• 4 cups chicken stock, low sodium
• 1 tbsp finely ground black pepper
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp sea salt
• 1 bay leaf

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and minced garlic to the pot, sautéing until translucent, approximately 5 minutes.
3. Stir in the diced celery and carrots, cooking for another 5 minutes until slightly softened.
4. Pour in the chicken stock, adding the bay leaf, and bring the mixture to a gentle boil.
5. Reduce the heat to low, simmering the broth for 10 minutes to allow the flavors to meld.
6. Season the catfish pieces with sea salt and finely ground black pepper before adding them to the pot.
7. Gently stir in the fresh lemon juice and lemon zest, then cover the pot and simmer for 15 minutes, or until the catfish is cooked through and flakes easily with a fork.
8. Remove the bay leaf before serving to avoid any bitter flavors.

You’ll love the tender chunks of catfish swimming in a broth that’s both bright from the lemon and warmly spiced from the pepper. Serve this stew over a bed of steamed rice or with a side of crusty bread to soak up every last drop of the flavorful broth.

Okra and Catfish Stew

Kickstart your culinary journey with this comforting Okra and Catfish Stew, a dish that marries the earthy tones of okra with the delicate flavors of catfish, creating a symphony of tastes that’s both nourishing and satisfying. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb fresh catfish fillets, cut into 2-inch pieces
• 2 cups fresh okra, sliced into 1/2-inch rounds
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 4 cups homemade chicken stock, simmering
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1/2 tsp cayenne pepper for a subtle heat
• 2 bay leaves for aromatic depth

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until translucent and fragrant, approximately 5 minutes.
3. Introduce the sliced okra to the pot, stirring occasionally to prevent sticking, for about 10 minutes until slightly tender.
4. Pour in the simmering chicken stock, followed by the bay leaves, black pepper, sea salt, and cayenne pepper, bringing the mixture to a gentle boil.
5. Reduce the heat to low, add the catfish pieces, and simmer uncovered for 15 minutes, ensuring the fish is fully cooked and flakes easily with a fork.
6. Remove the bay leaves before serving to avoid any bitter aftertaste.

Best enjoyed hot, this stew boasts a velvety texture with the okra’s natural thickening properties, while the catfish remains tender and moist. Serve it over a bed of steamed rice or with a side of crusty bread to soak up the flavorful broth.

Creole Tomato Catfish Stew

As the summer heat embraces us, there’s no better time to dive into the heart of Southern cooking with a dish that’s as vibrant as the season itself. Let’s embark on a culinary journey to create a Creole Tomato Catfish Stew, a comforting yet lively stew that marries the freshness of tomatoes with the delicate flavors of catfish.

Ingredients

• 1.5 lbs of fresh catfish fillets, cut into 2-inch pieces
• 2 cups of ripe, juicy Creole tomatoes, diced
• 1 large yellow onion, finely chopped
• 1 green bell pepper, seeded and diced
• 2 celery stalks, thinly sliced
• 3 cloves of garlic, minced
• 2 tbsp of rich extra virgin olive oil
• 1 tbsp of all-purpose flour
• 1 tsp of finely ground black pepper
• 1 tsp of sea salt
• 1 tsp of smoked paprika
• 1/2 tsp of cayenne pepper
• 2 cups of homemade chicken stock
• 1 bay leaf
• 2 tbsp of fresh parsley, chopped

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
2. Add the onion, bell pepper, and celery, sautéing until the vegetables are soft and the onion is translucent, about 5 minutes.
3. Stir in the garlic and cook for another minute until fragrant.
4. Sprinkle the flour over the vegetables, stirring constantly to create a roux, cooking for 2 minutes until lightly golden.
5. Gradually pour in the chicken stock, whisking continuously to avoid lumps.
6. Add the diced tomatoes, black pepper, salt, smoked paprika, cayenne pepper, and bay leaf, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to meld.
8. Gently add the catfish pieces to the pot, ensuring they are submerged in the liquid.
9. Cover and cook for an additional 10 minutes, or until the catfish is opaque and flakes easily with a fork.
10. Remove the bay leaf and stir in the fresh parsley before serving.

By now, your stew should boast a harmonious blend of textures, with the catfish tender and flaky, swimming in a rich, tomato-based broth that’s both spicy and slightly sweet. Serve it over a bed of steamed white rice or with a side of crusty bread to soak up every last drop of the flavorful sauce.

Sweet Corn Catfish Stew

Mastering the art of Southern cooking starts with understanding the balance of flavors and textures, and this Sweet Corn Catfish Stew is a perfect example. Let’s dive into creating this comforting dish with a step-by-step approach that ensures delicious results every time.

Ingredients

• 1 lb fresh catfish fillets, cut into bite-sized pieces
• 2 cups sweet corn kernels, freshly cut from the cob
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups chicken stock, homemade or low-sodium
• 1 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and red bell pepper, sautéing until the onion becomes translucent, approximately 5 minutes.
3. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
4. Pour in the chicken stock, bringing the mixture to a gentle boil over high heat.
5. Reduce the heat to medium-low, add the sweet corn kernels, and simmer for 10 minutes to allow the flavors to meld.
6. Gently add the catfish pieces to the pot, ensuring they are submerged in the liquid. Cook for 5-7 minutes, or until the fish is opaque and flakes easily with a fork.
7. Season with sea salt and finely ground black pepper, adjusting to your preference.
8. Remove from heat and stir in the fresh parsley for a burst of color and freshness.

Now, the stew’s creamy texture from the sweet corn pairs beautifully with the tender catfish, offering a delightful contrast in every spoonful. Serve it with a side of crusty bread to soak up the flavorful broth, making each bite a memorable experience.

Blackened Catfish Stew

Tantalizing and hearty, Blackened Catfish Stew is a dish that brings the bold flavors of the South to your table with a comforting warmth. This guide will walk you through each step to achieve a perfectly spiced, flavorful stew that’s sure to impress.

Ingredients

– 1.5 lbs fresh catfish fillets, cut into 1-inch pieces
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 green bell pepper, diced
– 2 celery stalks, sliced
– 1 can (14.5 oz) diced tomatoes, with juice
– 2 cups chicken broth, low sodium
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 tsp dried thyme
– 1 bay leaf
– Salt and finely ground black pepper to taste
– 2 tbsp fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, bell pepper, and celery, sautéing until the vegetables are soft, about 5 minutes.
3. Stir in the smoked paprika, cayenne pepper, and dried thyme, cooking for 1 minute to release the spices’ aromas.
4. Pour in the diced tomatoes with their juice and the chicken broth, bringing the mixture to a gentle boil.
5. Reduce the heat to low, add the bay leaf, and simmer uncovered for 20 minutes to meld the flavors.
6. Season the catfish pieces lightly with salt and black pepper, then gently add them to the pot.
7. Cover and cook for an additional 10 minutes, or until the catfish is opaque and flakes easily with a fork.
8. Remove the bay leaf and discard. Taste the stew, adjusting the seasoning if necessary.
9. Ladle the stew into bowls, garnishing each with fresh parsley.
The stew boasts a robust flavor profile with a slight kick from the cayenne, while the catfish remains tender and moist. Serve it over a bed of steamed rice or with crusty bread to soak up the delicious broth.

Jamaican Jerk Catfish Stew

Warm up your kitchen with the bold flavors of the Caribbean with this Jamaican Jerk Catfish Stew. Perfect for beginners, this recipe breaks down the process into simple, manageable steps, ensuring a delicious outcome every time.

Ingredients

• 1 lb fresh catfish fillets, cut into 2-inch pieces
• 2 tbsp Jamaican jerk seasoning, freshly ground
• 1 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup coconut milk, full-fat and creamy
• 2 cups chicken broth, low-sodium
• 1 tbsp fresh thyme leaves
• 1 scotch bonnet pepper, whole (optional for heat)
• 1 lime, juiced
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. In a large bowl, coat the catfish pieces evenly with the Jamaican jerk seasoning and set aside to marinate for 10 minutes.
2. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
3. Add the sliced onion, minced garlic, and diced red bell pepper to the pot. Sauté until the vegetables are soft and fragrant, about 5 minutes.
4. Gently place the marinated catfish into the pot, searing each side for 2 minutes to lock in the flavors.
5. Pour in the coconut milk and chicken broth, stirring gently to combine. Add the thyme leaves and whole scotch bonnet pepper if using.
6. Bring the stew to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, allowing the flavors to meld.
7. Remove the scotch bonnet pepper if used. Stir in the lime juice, black pepper, and sea salt. Taste and adjust seasoning if necessary.
8. Serve the stew hot, garnished with additional thyme leaves if desired.

Catfish stew boasts a creamy texture with a spicy kick, balanced by the sweetness of coconut milk. For an authentic touch, serve alongside steamed rice or with a side of fried plantains.

Ginger Lime Catfish Stew

Here’s how to whip up a comforting bowl of Ginger Lime Catfish Stew that’s bursting with flavor and perfect for any season.

Ingredients

– 1 lb fresh catfish fillets, cut into 1-inch pieces
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp freshly grated ginger
– 1 tsp finely ground black pepper
– 1 tsp sea salt
– 2 cups homemade chicken stock
– 1 cup diced tomatoes, with their juices
– 1 lime, juiced and zested
– 1/2 cup chopped fresh cilantro
– 1 tsp smoked paprika

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
4. Season the catfish pieces with black pepper and sea salt, then add them to the pot, searing lightly on each side for about 2 minutes per side.
5. Pour in the chicken stock and diced tomatoes, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.
7. Stir in the lime juice, zest, and chopped cilantro, cooking for an additional 2 minutes.
8. Sprinkle with smoked paprika before serving.
Tip: For a thicker stew, mash some of the catfish pieces against the side of the pot during the last few minutes of cooking.
Tip: Always use fresh lime juice for the brightest flavor.
Tip: Let the stew sit for 5 minutes off the heat before serving to allow the flavors to deepen.
Oven-fresh bread or steamed rice makes the perfect accompaniment to this stew, whose tender catfish and vibrant lime-ginger broth promise a delightful contrast of textures and tastes.

Vegetable Medley Catfish Stew

Here’s a simple yet flavorful dish that combines the heartiness of catfish with the freshness of vegetables, perfect for a comforting meal. Let’s dive into making this Vegetable Medley Catfish Stew.

Ingredients

• 1 lb fresh catfish fillets, cut into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced red bell pepper
• 4 cups chicken broth, low sodium
• 1 cup diced tomatoes, canned with juice
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the carrots, celery, and red bell pepper, cooking for another 5 minutes until slightly softened.
4. Pour in the chicken broth and diced tomatoes with juice, bringing the mixture to a gentle boil.
5. Season with black pepper, sea salt, dried thyme, and add the bay leaf. Reduce heat to low and simmer for 15 minutes.
6. Gently add the catfish pieces to the pot, ensuring they are submerged in the liquid. Simmer for an additional 10 minutes, or until the catfish is cooked through and flakes easily with a fork.
7. Remove the bay leaf before serving. Tip: For an extra layer of flavor, let the stew sit for 10 minutes off the heat before serving.

Just like that, you’ve got a stew with tender catfish and vibrant vegetables in a savory broth. The texture is wonderfully hearty, and the flavors meld beautifully, making it a dish that’s as nutritious as it is delicious. Serve it with a slice of crusty bread to soak up every last drop of the broth.

Red Wine Braised Catfish Stew

Mastering the art of braising transforms simple ingredients into a symphony of flavors, and this Red Wine Braised Catfish Stew is no exception. Let’s dive into creating this comforting dish with a method that ensures tender fish and a rich, aromatic broth every time.

Ingredients

• 1.5 lbs fresh catfish fillets, cut into 2-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup dry red wine, such as Cabernet Sauvignon
• 2 cups homemade chicken stock, low sodium
• 1 can (14.5 oz) diced tomatoes, with juices
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 sprigs fresh thyme
• 1 bay leaf

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Pour in the red wine, scraping any browned bits from the bottom of the pot, and bring to a simmer. Let it reduce by half, about 5 minutes.
5. Add the chicken stock, diced tomatoes with their juices, black pepper, sea salt, thyme, and bay leaf. Bring the mixture to a gentle boil.
6. Gently place the catfish pieces into the pot, ensuring they are submerged in the liquid. Reduce the heat to low, cover, and simmer for 15 minutes, or until the fish is opaque and flakes easily with a fork.
7. Remove the thyme sprigs and bay leaf before serving. Tip: For an extra layer of flavor, let the stew sit covered for 10 minutes off the heat before serving.

Outstanding in both flavor and texture, this stew boasts tender catfish pieces in a robust, wine-infused broth. Serve it over a bed of creamy polenta or with crusty bread to soak up every last drop of the delicious sauce.

Cilantro Lime Catfish Stew

Delightfully tangy and herbaceous, this Cilantro Lime Catfish Stew is a vibrant dish that brings a burst of flavor to your table. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1.5 lbs fresh catfish fillets, cut into 2-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped
• 1 red bell pepper, diced
• 4 cups low-sodium chicken broth
• 1 cup fresh cilantro leaves, chopped
• 2 limes, juiced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the onion, garlic, jalapeño, and bell pepper. Sauté until the vegetables are soft, about 5 minutes, stirring occasionally.
3. Stir in the cumin and smoked paprika, cooking for 1 minute until fragrant.
4. Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce heat to low and simmer for 10 minutes.
5. Gently add the catfish pieces to the pot, ensuring they are submerged. Simmer for 8 minutes, or until the fish is opaque and flakes easily with a fork.
6. Remove the pot from heat. Stir in the lime juice and chopped cilantro. Season with salt as needed.

Zesty and comforting, this stew boasts a perfect balance of spicy, tangy, and herbal notes. Serve it with a side of crusty bread to soak up the flavorful broth, or over a bed of steamed rice for a heartier meal.

Chili Garlic Catfish Stew

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Chili Garlic Catfish Stew is no exception. Perfect for beginners, this recipe walks you through each step to create a dish that’s bursting with flavor.

Ingredients

• 1.5 lbs fresh catfish fillets, cut into 2-inch pieces
• 3 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1 large onion, finely chopped
• 2 tbsp chili powder
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 cups homemade chicken stock
• 1 cup diced tomatoes, with their juices
• 1 tbsp fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and chopped onion to the pot, sautéing until the onion is translucent, about 5 minutes.
3. Sprinkle the chili powder, black pepper, and sea salt over the onions and garlic, stirring to coat evenly.
4. Pour in the chicken stock and diced tomatoes, bringing the mixture to a gentle boil.
5. Reduce the heat to low, add the catfish pieces, and simmer uncovered for 15 minutes, or until the fish is opaque and flakes easily with a fork.
6. Stir in the fresh cilantro just before serving.

Every bite of this stew offers a tender, flaky catfish enveloped in a robust, garlicky broth with a hint of heat. Serve it over a bed of steamed rice or with crusty bread to soak up every last drop of the flavorful sauce.

Classic Southern Catfish Stew

Gathering around the table for a hearty meal is a tradition in the South, and this Classic Southern Catfish Stew is no exception. Perfect for beginners, this recipe walks you through each step to create a comforting dish that’s bursting with flavor.

Ingredients

• 1.5 lbs fresh catfish fillets, cut into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 cups ripe tomatoes, diced
• 3 cups chicken stock, homemade preferred
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tsp smoked paprika
• 1 bay leaf
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion, minced garlic, and diced green bell pepper to the pot. Sauté until the vegetables are soft and the onion is translucent, about 5 minutes.
3. Stir in the diced tomatoes, chicken stock, black pepper, sea salt, smoked paprika, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
4. Gently add the catfish pieces to the pot, ensuring they are submerged in the liquid. Simmer for an additional 10 minutes, or until the catfish is cooked through and flakes easily with a fork.
5. Remove the bay leaf and stir in the fresh parsley just before serving.

Delight in the tender chunks of catfish swimming in a savory, tomato-based broth that’s both smoky and slightly sweet. Serve this stew over a bed of steamed rice or with a side of crusty cornbread to soak up every last drop of its deliciousness.

Summary

Ready to warm your heart and kitchen? This roundup of 19 delicious catfish stew recipes offers the perfect comfort food for any season. Whether you’re craving something spicy, creamy, or herby, there’s a dish here to satisfy. Don’t forget to try your favorites, leave a comment about what you loved, and share these comforting recipes with friends on Pinterest. Happy cooking!