When it comes to comforting meals, few dishes can rival a warm, spicy bowl of catfish stew. Catfish, with its mild flavor and flaky texture, is the perfect canvas for a medley of bold spices and flavors. Whether you’re in the mood for something classic and Southern-inspired or adventurous and globally-infused, we’ve got you covered.
From Cajun-style stews with okra and tomatoes to Thai-inspired recipes featuring lemongrass and coconut milk, these 18 spicy catfish stew recipes will transport your taste buds around the world. Each dish is a masterclass in balancing bold flavors and textures, ensuring that every spoonful is a delight. So grab your apron, heat up your stovetop, and get ready to dive into a culinary journey that’s sure to satisfy your cravings.
Cajun-style catfish stew with okra and tomatoes
Get ready to warm up with this hearty, flavorful stew that combines the rich taste of catfish with the comforting warmth of okra and tomatoes. This classic Cajun dish is perfect for a cozy night in.
Ingredients:
– 1 lb catfish fillets, cut into 1-inch pieces
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup okra, sliced
– 2 cups diced tomatoes (canned or fresh)
– 1 teaspoon Cajun seasoning
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add catfish; cook for 2-3 minutes or until opaque.
4. Add okra, tomatoes, Cajun seasoning, salt, and pepper. Stir to combine.
5. Pour in water; bring mixture to a simmer.
6. Reduce heat to medium-low and let stew cook for 20-25 minutes or until catfish is tender.
Cooking Time: 25 minutes
Southern spicy catfish stew with bell peppers
This hearty stew combines the flavors of spicy catfish, bell peppers, and traditional Southern spices for a comforting and satisfying meal. Perfect for a chilly evening or a weeknight dinner, this recipe is sure to please.
Ingredients:
– 1 lb catfish fillets, cut into bite-sized pieces
– 2 large bell peppers (any color), sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp paprika
– 1 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 can diced tomatoes (14.5 oz)
– 1 cup fish broth
– 1/4 cup water
– 2 tbsp butter
Instructions:
1. Heat butter in a large pot over medium-high heat.
2. Add catfish, bell peppers, onion, and garlic; cook until catfish is opaque, about 5 minutes.
3. Stir in paprika, cayenne pepper, salt, and black pepper; cook for 1 minute.
4. Add diced tomatoes, fish broth, and water; bring to a simmer.
5. Reduce heat to low and let stew cook for 10-12 minutes or until catfish is cooked through.
Cooking Time: 15-18 minutes
Creole catfish stew with andouille sausage
A hearty and flavorful stew that combines the rich flavors of catfish, andouille sausage, and the spices of Creole cuisine. Perfect for a cold winter’s night or a special occasion.
Ingredients:
– 1 lb catfish fillets
– 1 lb andouille sausage, sliced
– 2 medium onions, chopped
– 3 stalks celery, chopped
– 1 medium bell pepper, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup fish stock
– 1 tsp paprika
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the sliced sausage and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onions, celery, and bell pepper to the pot. Cook until the vegetables are tender, about 10 minutes.
4. Add the garlic, paprika, thyme, salt, and pepper to the pot. Cook for 1 minute.
5. Add the catfish fillets to the pot, along with the cooked sausage, diced tomatoes, and fish stock.
6. Bring the stew to a simmer and cook until the catfish is cooked through, about 15-20 minutes.
Cooking Time: 25-30 minutes
Thai-inspired coconut catfish stew with lemongrass
This creamy and aromatic stew is a twist on traditional Thai cuisine, featuring succulent catfish cooked in a rich coconut milk-based broth infused with the brightness of lemongrass. Serve over steamed jasmine rice or noodles for a satisfying and flavorful meal.
Ingredients:
– 1 lb catfish fillets, cut into bite-sized pieces
– 2 stalks lemongrass, bruised
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 cup fish stock or water
– 1 tsp grated ginger
– 1/2 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine lemongrass, onion, garlic, and catfish. Cook over medium heat until the fish is opaque and flakes easily with a fork (about 5 minutes).
2. Add coconut milk, fish stock or water, ginger, cumin, salt, and pepper. Stir to combine.
3. Reduce heat to low and simmer for 10-12 minutes or until the flavors have melded together.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-17 minutes
Louisiana catfish stew with corn and potatoes
This hearty stew is a classic Louisiana dish that combines the flavors of catfish, corn, potatoes, and spices. Perfect for a cold winter’s night or a comforting meal any time of the year.
Ingredients:
– 1 lb catfish fillets
– 2 medium potatoes, peeled and cubed
– 1 cup frozen corn kernels
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– Salt and black pepper to taste
– 2 cups fish broth
– 1/4 cup water
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, paprika, and cayenne pepper. Cook for an additional minute.
3. Add potatoes, catfish, corn, fish broth, and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until potatoes are tender.
4. Season with salt and black pepper to taste.
Cooking Time: 25-30 minutes
Smoky catfish stew with bacon and paprika
This hearty stew is a perfect blend of smoky flavors, tender catfish, and savory spices. Serve with crusty bread or over rice for a comforting meal.
Ingredients:
– 1 lb catfish fillets
– 6 slices of bacon, diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 2 medium potatoes, peeled and cubed
– 1 tsp smoked paprika
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups chicken broth
Instructions:
1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
2. Remove the bacon with a slotted spoon and set aside. Leave the drippings in the pot.
3. Add the chopped onion to the pot and sauté until translucent.
4. Add the minced garlic and cook for an additional 1 minute.
5. Add the catfish, potatoes, smoked paprika, thyme, salt, and pepper to the pot. Pour in the chicken broth.
6. Bring the stew to a simmer and cook for 20-25 minutes or until the catfish is cooked through and the potatoes are tender.
7. Stir in the cooked bacon and serve hot.
Cooking Time: 25-30 minutes
Tomato-based catfish stew with garlic and herbs
A flavorful and comforting stew that combines the richness of catfish with the brightness of tomatoes, garlic, and herbs. Perfect for a cozy night in or as a hearty lunch.
Ingredients:
– 1 pound catfish fillets, cut into 1-inch pieces
– 2 medium tomatoes, diced
– 3 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the catfish pieces and cook until golden brown, about 5 minutes. Remove from pot and set aside.
3. In the same pot, sauté the garlic and herbs until fragrant, about 1 minute.
4. Add the diced tomatoes, paprika, cayenne pepper (if using), salt, and pepper. Stir to combine.
5. Return the catfish to the pot and simmer for 10-12 minutes or until cooked through.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Spicy African catfish stew with peanut butter
This hearty stew combines the richness of peanut butter with the spiciness of African flavors, creating a unique and delicious dish that’s perfect for a cozy night in. Catfish fillets are cooked to perfection in a flavorful broth made with peanuts, spices, and aromatics.
Ingredients:
– 1 lb catfish fillets
– 2 tbsp peanut butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground ginger
– 1 tsp ground cumin
– 1/2 tsp cayenne pepper
– 1/2 cup chicken broth
– 1/4 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, ginger, cumin, and cayenne pepper. Cook for an additional minute.
3. Add catfish fillets and cook until browned, about 3-4 minutes per side.
4. Stir in peanut butter, chicken broth, and water. Bring to a simmer.
5. Reduce heat to low and let stew cook for 10-12 minutes or until fish is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Brazilian moqueca catfish stew with coconut milk
Moqueca is a traditional Brazilian seafood stew, and this recipe gives it a delicious twist by using catfish and coconut milk. This hearty and flavorful dish is perfect for a cozy night in.
Ingredients:
– 1 pound catfish fillets, cut into bite-sized pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) coconut milk
– 1 cup fish broth
– 1/4 cup grated fresh ginger
– Salt and black pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and bell pepper; cook until the vegetables are tender.
3. Add catfish pieces and cook until browned on all sides.
4. Stir in coconut milk, fish broth, and ginger. Bring to a simmer.
5. Reduce heat to low and let stew cook for 10-15 minutes or until catfish is cooked through.
6. Season with salt and black pepper to taste.
7. Garnish with fresh cilantro leaves and serve hot over rice or with crusty bread.
Cooking Time: 20-25 minutes
Indian-style catfish stew with curry spices
A flavorful and aromatic stew that combines the tender catfish with a blend of Indian spices, perfect for a cozy meal. This recipe is easy to make and packed with nutrients.
Ingredients:
– 1 lb catfish fillets, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon cayenne pepper (optional)
– 1 can diced tomatoes (14 oz)
– 1 cup water or fish broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Add catfish and cook until browned on all sides, about 5 minutes.
5. Pour in diced tomatoes and water or broth. Season with salt and pepper to taste.
6. Bring the mixture to a simmer and let cook for 15-20 minutes, or until the catfish is cooked through.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
Vietnamese catfish stew with turmeric and dill
This flavorful and aromatic stew is a staple in Vietnamese cuisine, perfect for a cozy dinner or lunch. The combination of tender catfish, turmeric, and dill creates a warm and comforting bowl that’s sure to please.
Ingredients:
– 1 lb catfish fillets, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground turmeric
– 1/4 cup fish sauce
– 1/4 cup water
– 1/4 cup chopped fresh dill
– 2 tablespoons vegetable oil
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 3-4 minutes.
2. Add garlic and ginger; cook for an additional minute.
3. Add catfish, turmeric, fish sauce, and water. Bring to a simmer.
4. Reduce heat to low and let stew cook for 8-10 minutes or until catfish is cooked through.
5. Stir in chopped dill. Season with salt and pepper to taste.
6. Serve hot over steamed rice or noodles.
Cooking Time: 12-15 minutes
Caribbean catfish stew with scotch bonnet peppers
Caribbean Catfish Stew with Scotch Bonnet Peppers Recipe
Savor the bold flavors of the Caribbean with this spicy catfish stew, featuring scotch bonnet peppers and aromatic spices.
Ingredients:
– 1 lb catfish fillets, cut into 1-inch pieces
– 2 medium scotch bonnet peppers, chopped (use gloves when handling)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups fish stock or water
– 2 tbsp vegetable oil
– 2 potatoes, peeled and cut into 1-inch pieces (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions, garlic, cumin, paprika, salt, and pepper. Cook until onions are translucent.
3. Add catfish, scotch bonnet peppers, fish stock or water, and potatoes (if using). Stir to combine.
4. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes or until fish is cooked through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Filipino catfish stew (sinigang) with tamarind
Sinigang is a popular Filipino dish that highlights the tangy flavor of tamarind broth. This recipe combines tender catfish with a medley of vegetables and spices, making it a comforting and satisfying meal.
Ingredients:
– 1 pound catfish pieces
– 2 cups water
– 1 cup tamarind broth (or 2 tablespoons tamarind paste)
– 1 onion, chopped
– 2 tomatoes, chopped
– 1 cup mixed vegetables (such as bok choy, pechay, and green beans)
– 1 teaspoon fish sauce
– Salt and black pepper to taste
– Chopped green onions for garnish
Instructions:
1. In a large pot, combine water and tamarind broth (or paste). Bring to a boil.
2. Add catfish pieces, onion, tomatoes, and mixed vegetables. Simmer for 10-12 minutes or until the fish is cooked through.
3. Season with fish sauce, salt, and black pepper to taste.
4. Serve hot, garnished with chopped green onions.
Cooking Time: 15-20 minutes
Mexican catfish stew with chipotle and lime
This bold and flavorful stew combines the delicate taste of catfish with the smoky heat of chipotle peppers, all wrapped up in a zesty lime broth. Perfect for a chilly evening or a quick weeknight dinner.
Ingredients:
– 1 pound catfish fillets
– 2 tablespoons olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 chipotle peppers in adobo sauce, chopped
– 1 can (14.5 oz) diced tomatoes
– 2 cups fish broth
– 1/4 cup fresh lime juice
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add chipotle peppers and cook 1 minute more.
4. Add catfish fillets; cook 3-4 minutes per side, or until cooked through.
5. Stir in diced tomatoes, fish broth, and lime juice.
6. Reduce heat to low and simmer for 10-12 minutes, or until stew has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with cilantro leaves and serve hot.
Cooking Time: 25-30 minutes
West African catfish stew with palm oil
This hearty stew originates from the regions of West Africa, where catfish is a staple protein and palm oil adds richness to the dish. With this recipe, you’ll be transported to the heart of the continent as you savor the flavors of this comforting meal.
Ingredients:
– 1 lb catfish fillets
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 cup palm oil
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups water
– Fresh parsley or cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat the palm oil over medium heat.
2. Add the chopped onions and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the catfish fillets, cumin, paprika, salt, and black pepper. Stir to combine.
5. Pour in the diced tomatoes and water. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the catfish is cooked through.
6. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 25-30 minutes
Greek-style catfish stew with olives and feta
A hearty and flavorful stew that combines the tender taste of catfish with the brininess of olives and the tanginess of feta. This Mediterranean-inspired dish is perfect for a cozy night in.
Ingredients:
– 1 pound catfish fillets, cut into 1-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup pitted green olives, sliced
– 1/4 cup crumbled feta cheese
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add catfish; cook until browned on all sides, about 5 minutes.
4. Stir in olives, feta, tomatoes, chicken broth, and oregano.
5. Bring to a simmer; reduce heat to low and cook for 10-12 minutes or until catfish is cooked through.
6. Season with salt and pepper to taste.
Cooking Time: 20-22 minutes
Korean catfish stew (maeuntang) with gochujang
This spicy and savory stew is a popular Korean comfort food, perfect for warming up on a chilly day. The combination of catfish, gochujang, and aromatics creates a rich and flavorful broth that’s sure to delight.
Ingredients:
– 1 pound catfish fillets, cut into bite-sized pieces
– 2 tablespoons gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 tablespoons Korean chili flakes (gochugaru)
– 2 cloves garlic, minced
– 1 small onion, diced
– 2 cups water
– 1 tablespoon sugar
– Salt and black pepper, to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. In a large pot, combine catfish pieces, gochujang, soy sauce, chili flakes, garlic, onion, and water.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the fish is cooked through.
3. Add sugar, salt, and black pepper to taste.
4. Serve hot, garnished with green onions and toasted sesame seeds if desired.
Cooking Time: 20-25 minutes
Hungarian catfish stew with paprika and sour cream
This hearty stew is a classic Hungarian dish that combines the rich flavors of catfish, paprika, and sour cream. Perfect for a cozy dinner or a comforting meal.
Ingredients:
– 1 lb catfish fillets, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp ground paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup chicken broth
– 1/2 cup sour cream
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened.
2. Add catfish pieces; cook for 3-4 minutes or until slightly browned.
3. Stir in paprika, salt, and pepper. Cook for 1 minute.
4. Pour in chicken broth; bring to a simmer.
5. Reduce heat to low; let stew cook for 10-12 minutes or until catfish is cooked through.
6. Stir in sour cream. Serve hot, garnished with parsley if desired.
Cooking Time: 20-22 minutes
Summary
Indulge in a comforting bowl of spicy catfish stew with these 18 mouth-watering recipes from around the world! From Cajun-style to Thai-inspired, and even African and Brazilian twists, this collection offers a flavorful journey that will satisfy your cravings. With ingredients like okra, bell peppers, andouille sausage, lemongrass, coconut milk, curry spices, and more, these spicy catfish stews are sure to become new family favorites.
