Are you craving a bowl of something warm, spicy, and deeply satisfying? Look no further than these 18 spicy catfish stew recipes, perfect for cozy weeknight dinners or lazy weekend meals. From Cajun-inspired classics to quick one-pot wonders, there’s a comforting bowl here for every taste. Dive in and discover your new favorite way to enjoy catfish!
Cajun-style catfish stew with okra and tomatoes
Ladies and gentlemen, prepare your taste buds for a Louisiana love affair that’ll make your kitchen smell like a French Quarter festival! This Cajun-style catfish stew with okra and tomatoes is about to become your new favorite weeknight warrior—it’s spicy, soulful, and seriously simple to whip up when those comfort food cravings hit.
Ingredients
Catfish fillets – 1.5 lbs
Vegetable oil – 2 tbsp
Onion – 1 large
Green bell pepper – 1
Celery stalks – 2
Garlic cloves – 3
Okra – 2 cups
Canned diced tomatoes – 14.5 oz
Chicken broth – 2 cups
Cajun seasoning – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the catfish fillets completely dry with paper towels and cut them into 2-inch chunks.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until it shimmers (about 350°F).
3. Season catfish pieces evenly with 1 tablespoon of Cajun seasoning, salt, and black pepper.
4. Sear catfish in the hot oil for 2 minutes per side until lightly browned, then transfer to a plate.
5. Dice the onion, bell pepper, and celery into ½-inch pieces.
6. Sauté the chopped vegetables in the same pot for 5 minutes until the onion turns translucent.
7. Mince garlic cloves and add to the pot, cooking for 1 minute until fragrant.
8. Slice okra into ½-inch rounds and add to the pot along with diced tomatoes and their juices.
9. Pour in chicken broth and remaining Cajun seasoning, stirring to combine.
10. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
11. Return the seared catfish to the pot and gently submerge it in the bubbling liquid.
12. Cook for an additional 8-10 minutes until the catfish flakes easily with a fork.
13. Remove from heat and let rest for 5 minutes before serving.
Ready to dive in? The tender catfish practically melts in your mouth while the okra adds just enough silky thickness to make every spoonful feel like a warm hug from the bayou. Serve it over fluffy rice or with crusty bread for maximum broth-soaking potential—this stew tastes even better the next day, if you can manage to resist eating it all in one sitting!
Southern spicy catfish stew with bell peppers
Darlin’, if your taste buds are begging for a little Southern sass and your soul needs some serious comfort food therapy, this spicy catfish stew is about to become your new best friend—just don’t tell your actual best friend, they might get jealous.
Ingredients
– Catfish fillets – 1 lb
– Bell peppers – 2 cups, chopped
– Onion – 1 cup, diced
– Garlic – 3 cloves, minced
– Chicken broth – 4 cups
– Diced tomatoes – 1 (14.5 oz) can
– Hot sauce – 2 tbsp
– Vegetable oil – 2 tbsp
– All-purpose flour – ¼ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Pat the catfish fillets completely dry with paper towels, then cut them into 1-inch chunks.
2. Season the catfish chunks evenly with ½ teaspoon of salt and ¼ teaspoon of black pepper.
3. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
4. Dredge the seasoned catfish chunks in ¼ cup of all-purpose flour, shaking off any excess.
5. Carefully place the floured catfish in the hot oil and sear for 2 minutes per side until lightly golden.
6. Remove the catfish from the pot and set it aside on a clean plate.
7. Add 1 cup of diced onion and 2 cups of chopped bell peppers to the same pot and sauté for 5 minutes until softened.
8. Stir in 3 cloves of minced garlic and cook for 1 minute until fragrant.
9. Sprinkle the vegetables with the remaining ¼ cup of flour and cook, stirring constantly, for 2 minutes to form a roux.
10. Gradually pour in 4 cups of chicken broth while whisking continuously to prevent lumps.
11. Add 1 can of diced tomatoes, 2 tablespoons of hot sauce, the remaining ½ teaspoon of salt, and ¼ teaspoon of black pepper.
12. Bring the stew to a boil, then reduce the heat to low and simmer uncovered for 20 minutes.
13. Gently return the seared catfish to the pot and simmer for an additional 10 minutes until the fish is opaque and flakes easily with a fork.
14. Remove the pot from the heat and let the stew rest for 5 minutes before serving. Whoa, that first spoonful is a flavor explosion—tender catfish melts in your mouth while the bell peppers add a sweet crunch, all swimming in a broth that’s spicy enough to wake up your senses but cozy enough to hug your soul. Serve it over creamy grits for the ultimate Southern experience, or scoop it up with crusty bread to catch every last drop of that glorious sauce.
Creole catfish stew with andouille sausage
Pardon my enthusiasm, but if your taste buds haven’t danced the Cajun two-step with this Creole catfish stew, you’re missing out on one of life’s spicy little adventures. Picture this: flaky catfish and smoky andouille sausage swimming in a tomato-based broth that’ll make you want to high-five your slow cooker. It’s the kind of comfort food that makes you forget you ever settled for bland dinners.
Ingredients
Catfish fillets – 1 lb
Andouille sausage – 8 oz
Yellow onion – 1 medium
Green bell pepper – 1
Celery stalks – 2
Garlic cloves – 3
Diced tomatoes – 1 (14.5 oz) can
Chicken broth – 2 cups
Vegetable oil – 2 tbsp
Creole seasoning – 2 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Heat vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
2. Slice andouille sausage into ½-inch rounds and brown for 4-5 minutes until edges crisp, then transfer to a plate. (Tip: Don’t overcrowd the sausage—this ensures proper browning and flavor development.)
3. Dice onion, bell pepper, and celery into ¼-inch pieces and sauté in the same pot for 6-8 minutes until softened.
4. Mince garlic cloves and stir into vegetables for 1 minute until fragrant.
5. Pour in diced tomatoes with their juices and chicken broth, scraping any browned bits from the pot bottom.
6. Add Creole seasoning, salt, and black pepper, then bring to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes to let flavors meld.
8. Cut catfish fillets into 2-inch chunks and gently nestle into the simmering stew.
9. Return browned sausage to the pot and cook uncovered for 8-10 minutes until catfish flakes easily with a fork. (Tip: Avoid stirring vigorously—gentle spooning preserves the fish’s texture.)
10. Remove from heat and let rest 5 minutes before serving. (Tip: The resting time allows the stew to thicken slightly and flavors to intensify.)
Finally, that first spoonful delivers flaky catfish that practically dissolves on your tongue while the andouille sausage adds a smoky punch that keeps you coming back for more. Serve it over creamy grits to soak up every last drop of that vibrant Creole broth, or ladle it into hollowed-out bread bowls for the ultimate cozy meal.
Thai-inspired coconut catfish stew with lemongrass
Cats may have nine lives, but this Thai-inspired coconut catfish stew only needs one bowl to steal your heart forever. Imagine tender catfish swimming in a creamy coconut broth, with lemongrass whispering sweet nothings to your taste buds—this is the comfort food that makes you forget all your troubles, or at least the ones that can’t be solved with a second helping. It’s the culinary equivalent of a warm hug from a friend who knows exactly how to spice up your life.
Ingredients
Catfish fillets – 1 lb
Vegetable oil – 2 tbsp
Onion – 1, chopped
Garlic – 3 cloves, minced
Lemongrass – 2 stalks, bruised and cut into 2-inch pieces
Red curry paste – 2 tbsp
Coconut milk – 1 (14 oz) can
Fish sauce – 1 tbsp
Lime – 1, juiced
Brown sugar – 1 tsp
Salt – ½ tsp
Instructions
1. Pat the catfish fillets completely dry with paper towels to ensure a good sear.
2. Heat vegetable oil in a large pot over medium-high heat until it shimmers, about 1 minute.
3. Sear catfish fillets for 2 minutes per side until golden brown, then remove and set aside.
4. Sauté chopped onion in the same pot for 3 minutes until translucent.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Stir in bruised lemongrass pieces and red curry paste, cooking for 1 minute to bloom the spices.
7. Pour in coconut milk, scraping the bottom of the pot to incorporate any browned bits.
8. Add fish sauce, brown sugar, and salt, then bring to a simmer for 5 minutes.
9. Return catfish to the pot, spooning sauce over the fillets.
10. Cover and simmer on low heat for 8 minutes until fish flakes easily with a fork.
11. Stir in fresh lime juice just before serving.
12. Remove lemongrass pieces before eating. Seriously, don’t try to chew them—they’re tougher than your resolve to eat just one bowl.
So silky coconut milk cradles flaky catfish that practically dissolves on your tongue, while lemongrass and lime keep things bright enough to cut through even the cloudiest day. Serve it over jasmine rice to soak up every last drop, or be rebellious and dunk crusty bread straight into the bowl—we won’t judge if you lick it clean.
Louisiana catfish stew with corn and potatoes
Y’all ready for a stew that’ll make your taste buds do the Cajun two-step? This Louisiana catfish stew with corn and potatoes is the kind of comfort food that hugs you back—no bayou required. It’s basically a flavor party where catfish, corn, and potatoes are the life of it.
Ingredients
Catfish fillets – 1 lb
Vegetable oil – 2 tbsp
Onion – 1 cup, chopped
Garlic – 2 cloves, minced
Potatoes – 2 cups, diced
Corn – 1 cup, frozen or canned
Chicken broth – 4 cups
Cajun seasoning – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Heat vegetable oil in a large pot over medium-high heat until it shimmers.
2. Add chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add diced potatoes, corn, chicken broth, Cajun seasoning, salt, and black pepper to the pot.
5. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes until potatoes are fork-tender.
6. Cut catfish fillets into 2-inch chunks while the stew simmers.
7. Gently place catfish chunks into the simmering stew, being careful not to break them.
8. Cook for 8-10 minutes until catfish is opaque and flakes easily with a fork.
9. Remove the pot from heat and let it rest for 5 minutes before serving.
Every spoonful delivers flaky catfish that melts like butter, potatoes that soak up all that Cajun goodness, and sweet corn pops that keep things interesting. Try serving it over rice for maximum gravy-soaking potential, or just grab a crusty baguette and dive right in—your kitchen, your rules.
Smoky catfish stew with bacon and paprika
Tired of the same old fish dishes that make you yawn louder than your cat at 5 AM? This smoky catfish stew with bacon and paprika is here to slap your taste buds awake with flavor fireworks and comfort that hugs your soul like a warm blanket. It’s the cozy, one-pot wonder that turns humble ingredients into a bowl of pure magic—no fishing for compliments required.
Ingredients
Catfish fillets – 1 lb
Bacon – 4 slices
Onion – 1, chopped
Garlic – 2 cloves, minced
Paprika – 1 tbsp
Chicken broth – 2 cups
Diced tomatoes – 1 can (14.5 oz)
Salt – ½ tsp
Black pepper – ¼ tsp
Instructions
1. Chop 4 slices of bacon into ½-inch pieces.
2. Place bacon in a large pot over medium heat and cook for 6–8 minutes until crispy and browned.
3. Remove bacon with a slotted spoon, leaving 2 tablespoons of drippings in the pot (tip: drain excess fat if needed to avoid greasy stew).
4. Add 1 chopped onion to the pot and sauté for 5 minutes until translucent.
5. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
6. Sprinkle in 1 tablespoon of paprika and stir for 30 seconds to toast the spices (tip: toasting enhances smokiness without burning).
7. Pour in 2 cups of chicken broth and 1 can of diced tomatoes with their juices.
8. Add ½ teaspoon of salt and ¼ teaspoon of black pepper, then bring to a boil.
9. Reduce heat to low, cover the pot, and simmer for 15 minutes to meld flavors.
10. Cut 1 lb of catfish fillets into 2-inch chunks.
11. Gently add catfish to the stew and simmer uncovered for 8–10 minutes until fish is opaque and flakes easily (tip: avoid stirring vigorously to keep fish intact).
12. Stir in the reserved crispy bacon just before serving. Perfectly flaky catfish mingles with smoky bacon and paprika in a rich, brothy base that’s begging to be sopped up with crusty bread. Try serving it over creamy grits for a Southern twist that’ll have everyone fishing for seconds.
Tomato-based catfish stew with garlic and herbs
Tired of the same old fish dishes that make you yawn louder than your cat at 5 AM? This tomato-based catfish stew with garlic and herbs is here to rescue your taste buds from culinary boredom with a flavor explosion that’ll have you doing a happy dance right there by the stove. It’s the kind of cozy, one-pot wonder that turns ordinary weeknights into something special without requiring chef-level skills or a magic wand—just a spoon and serious appetite.
Ingredients
Catfish fillets – 1 lb
Olive oil – 2 tbsp
Garlic – 4 cloves
Crushed tomatoes – 1 (28 oz) can
Chicken broth – 1 cup
Fresh thyme – 2 sprigs
Fresh parsley – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the catfish fillets completely dry with paper towels to ensure a good sear.
2. Heat 2 tbsp olive oil in a large pot over medium-high heat until it shimmers.
3. Season both sides of the catfish fillets evenly with 1 tsp salt and ½ tsp black pepper.
4. Sear the catfish fillets for 3 minutes per side until golden brown, then transfer to a plate.
5. Mince 4 cloves of garlic and add to the same pot, cooking for 1 minute until fragrant.
6. Pour in 1 (28 oz) can of crushed tomatoes and 1 cup chicken broth, scraping up any browned bits from the bottom.
7. Add 2 sprigs of fresh thyme and bring the mixture to a simmer over medium heat.
8. Return the seared catfish fillets to the pot, nestling them into the tomato broth.
9. Cover the pot and simmer for 15 minutes until the catfish is opaque and flakes easily with a fork.
10. Remove the thyme sprigs and stir in ¼ cup chopped fresh parsley just before serving.
Unbelievably tender catfish flakes apart at the slightest nudge, swimming in a garlicky tomato broth that’s both bright and deeply savory. Serve it ladled over creamy polenta to soak up every last drop, or with crusty bread for dipping—this stew transforms simple ingredients into a bowl of pure comfort that’ll have everyone asking for seconds.
Spicy African catfish stew with peanut butter
Let’s be real—most stews whisper comfort, but this spicy African catfish stew with peanut butter straight-up shouts flavor fireworks from the rooftops. It’s the kind of dish that makes your taste buds do a happy dance while wondering how peanut butter became the secret weapon in a savory masterpiece. Consider this your invitation to culinary adventure without needing a passport.
Ingredients
Catfish fillets – 1 lb
Vegetable oil – 2 tbsp
Onion – 1, chopped
Garlic – 3 cloves, minced
Tomato paste – 2 tbsp
Cayenne pepper – 1 tsp
Chicken broth – 2 cups
Creamy peanut butter – ½ cup
Salt – 1 tsp
Instructions
1. Pat the catfish fillets dry with paper towels and cut them into 2-inch chunks.
2. Heat vegetable oil in a large pot over medium-high heat until it shimmers.
3. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the tomato paste and cayenne pepper, cooking for 2 minutes to deepen the flavor.
6. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits.
7. Whisk in the creamy peanut butter until fully incorporated and smooth.
8. Bring the stew to a boil, then reduce the heat to low and simmer for 10 minutes.
9. Gently add the catfish chunks to the simmering stew.
10. Cook the stew for 8–10 minutes, until the catfish is opaque and flakes easily with a fork.
11. Stir in the salt and remove the pot from the heat.
Get ready for a texture that’s luxuriously creamy with tender catfish flakes that melt on your tongue, while the peanut butter adds a nutty richness that plays perfectly with the spicy kick. Serve it over fluffy rice to soak up every last drop, or scoop it up with warm flatbread for a hands-on feast that’ll have everyone licking their fingers.
Brazilian moqueca catfish stew with coconut milk
Picture this: you’re about to dive into a bowl of Brazilian sunshine, where catfish gets a tropical makeover so delicious it might just convince you to samba in your kitchen. This moqueca stew is basically a vacation in a pot, minus the sunscreen and questionable souvenir hats.
Ingredients
- Catfish fillets – 1.5 lbs
- Coconut milk – 1 cup
- Red bell pepper – 1 large
- Yellow onion – 1 medium
- Garlic – 3 cloves
- Lime – 1
- Olive oil – 2 tbsp
- Paprika – 1 tsp
- Salt – 1 tsp
- Cilantro – ¼ cup
Instructions
- Cut the catfish fillets into 2-inch chunks and place them in a medium bowl.
- Squeeze the juice from the lime over the catfish chunks.
- Sprinkle ½ teaspoon of salt over the fish and toss gently to coat.
- Let the fish marinate at room temperature for 15 minutes while you prep other ingredients.
- Dice the yellow onion into ½-inch pieces.
- Mince the garlic cloves finely.
- Slice the red bell pepper into thin strips, about ¼-inch wide.
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the diced onion and cook for 4 minutes, stirring occasionally, until translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the bell pepper strips and cook for 3 minutes until slightly softened.
- Sprinkle in the paprika and remaining ½ teaspoon of salt, stirring to combine.
- Pour in the coconut milk and bring to a gentle simmer.
- Reduce heat to low and carefully add the marinated catfish chunks.
- Simmer uncovered for 8 minutes, until the fish is opaque and flakes easily with a fork.
- Chop the cilantro and stir it into the stew just before serving.
Get ready for a creamy, dreamy texture that hugs the tender catfish like a warm blanket. The coconut milk mellows the paprika’s warmth while letting the lime’s zing peek through—serve it over rice to soak up every last drop, or be bold and scoop it straight with crusty bread for maximum flavor theft.
Indian-style catfish stew with curry spices
Venture beyond your usual fish fry with this Indian-spiced catfish stew that’ll make your taste buds do a happy dance—it’s cozy, aromatic, and packed with enough curry magic to turn a Tuesday into a feast. Imagine tender catfish swimming in a warmly spiced, tomato-y broth that’s basically a hug in a bowl, minus the awkward pats. Trust me, your spoon will thank you.
Ingredients
Catfish fillets – 1 lb
Olive oil – 2 tbsp
Onion – 1 large, chopped
Garlic – 3 cloves, minced
Ginger – 1 tbsp, grated
Tomatoes – 2 medium, diced
Curry powder – 2 tbsp
Turmeric – 1 tsp
Cumin – 1 tsp
Cayenne pepper – ½ tsp
Chicken broth – 2 cups
Salt – 1 tsp
Cilantro – ¼ cup, chopped
Instructions
1. Pat the catfish fillets dry with paper towels and cut them into 2-inch chunks.
2. Heat olive oil in a large pot over medium heat until it shimmers.
3. Add chopped onion and cook for 5 minutes, stirring occasionally, until softened.
4. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Add diced tomatoes and cook for 3 minutes until they start to break down.
6. Sprinkle in curry powder, turmeric, cumin, cayenne pepper, and salt, stirring for 30 seconds to toast the spices.
7. Pour in chicken broth, scraping the bottom of the pot to lift any browned bits.
8. Bring the broth to a boil, then reduce heat to low and simmer for 10 minutes.
9. Gently place catfish chunks into the simmering broth.
10. Cook the stew for 8 minutes, without stirring, until the fish is opaque and flakes easily with a fork.
11. Stir in chopped cilantro just before serving.
12. Remove the pot from heat and let it sit for 2 minutes to allow flavors to meld.
Ready to dive in? The catfish stays miraculously tender, flaking apart in the richly spiced broth that’s bold but not overwhelming. Serve it over steamed rice or with crusty bread to soak up every last drop—it’s a bowlful of comfort that’ll have you dreaming of seconds.
Vietnamese catfish stew with turmeric and dill
Who knew catfish could get this glamorous? Welcome to the Vietnamese flavor party where turmeric and dill turn humble catfish into a stew that’ll make your taste buds do a happy dance. This isn’t just dinner—it’s a golden-hued, herb-kissed adventure in a bowl.
Ingredients
– Catfish fillets – 1 lb
– Vegetable oil – 2 tbsp
– Onion – 1 medium, sliced
– Turmeric powder – 1 tsp
– Fish sauce – 2 tbsp
– Water – 2 cups
– Fresh dill – ¼ cup, chopped
– Salt – ½ tsp
Instructions
1. Cut 1 lb catfish fillets into 2-inch chunks.
2. Heat 2 tbsp vegetable oil in a large pot over medium heat until it shimmers.
3. Add 1 sliced medium onion and sauté for 4 minutes until translucent.
4. Stir in 1 tsp turmeric powder and cook for 30 seconds to bloom the flavor—this deepens its color and aroma.
5. Add the catfish chunks and cook for 2 minutes, turning once, until lightly seared.
6. Pour in 2 tbsp fish sauce and 2 cups water, then bring to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes until the catfish is opaque and flakes easily with a fork.
8. Stir in ¼ cup chopped fresh dill and ½ tsp salt, then cook uncovered for 2 more minutes.
9. Tip: For a richer broth, let the stew sit off the heat for 5 minutes before serving—it allows the flavors to meld.
10. Ladle the stew into bowls while hot.
Let’s talk about that silky, turmeric-kissed broth hugging tender catfish—each spoonful is a cozy hug with a zing of dill. Serve it over steamed jasmine rice to soak up every last drop, or get wild and dunk a crusty baguette for a Vietnamese-French fusion moment.
Caribbean catfish stew with scotch bonnet peppers
Zesty doesn’t even begin to cover this Caribbean catfish stew with scotch bonnet peppers—it’s the kind of dish that’ll make your taste buds do the limbo while your spice tolerance begs for mercy. Think flaky, tender catfish swimming in a vibrant, tomato-based broth that’s equal parts fiery and flavorful, with scotch bonnet peppers bringing the heat and a trio of aromatic veggies building the foundation. This stew is your ticket to a tropical escape without ever leaving your kitchen, perfect for when you’re craving something bold, comforting, and just a little bit dangerous.
Ingredients
Catfish fillets – 1 lb
Olive oil – 2 tbsp
Onion – 1, diced
Garlic – 3 cloves, minced
Scotch bonnet pepper – 1, minced
Tomato paste – 2 tbsp
Diced tomatoes – 1 (14.5 oz) can
Chicken broth – 2 cups
Thyme – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the catfish fillets dry with paper towels and cut them into 2-inch chunks.
2. Heat the olive oil in a large pot over medium-high heat until it shimmers.
3. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
4. Stir in the minced garlic and scotch bonnet pepper and cook for 1 minute until fragrant.
5. Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
6. Pour in the diced tomatoes with their juices and the chicken broth, scraping the bottom of the pot.
7. Stir in the thyme, salt, and black pepper.
8. Bring the stew to a boil, then reduce the heat to low and simmer for 15 minutes.
9. Gently add the catfish chunks to the stew, ensuring they’re submerged.
10. Simmer for 8–10 minutes until the catfish is opaque and flakes easily with a fork.
11. Remove the pot from the heat and let it sit for 5 minutes before serving.
Flaky catfish melts into the rich, tomatoey broth, while the scotch bonnet pepper delivers a slow-building heat that lingers pleasantly. Serve it over a bed of fluffy rice to soak up every last drop, or with a side of crusty bread for dipping—either way, it’s a bowl of Caribbean comfort that’s as vibrant as a sunset.
Filipino catfish stew (sinigang) with tamarind
Let’s be real—when life gives you catfish, you don’t make lemonade; you make sinigang, the Filipino stew that’s so tangy it might just wink back at you. This tamarind-kissed wonder is the ultimate comfort food for anyone who believes soup should have personality (and maybe a little sass).
Ingredients
Catfish fillets – 1 lb
Water – 6 cups
Tamarind soup base mix – 1 packet (1.4 oz)
Onion – 1 medium, sliced
Tomato – 1 large, chopped
Daikon radish – 1 cup, sliced
Fish sauce – 2 tbsp
Spinach – 2 cups
Instructions
1. Pour 6 cups of water into a large pot and place it over high heat.
2. Add the sliced onion and chopped tomato to the pot once the water begins to simmer.
3. Stir in the tamarind soup base mix until it fully dissolves, about 1 minute.
4. Reduce the heat to medium and let the broth simmer for 10 minutes to develop flavor.
5. Add the sliced daikon radish and cook for 5 minutes until slightly tender.
6. Gently place the catfish fillets into the broth, ensuring they are fully submerged.
7. Pour in 2 tbsp of fish sauce and simmer for 8 minutes until the fish is opaque and flakes easily.
8. Tip: Don’t stir vigorously after adding the fish—gentle movements keep the fillets intact.
9. Fold in the spinach and cook for 2 minutes until just wilted.
10. Tip: Taste the broth now; if it’s too tangy, a pinch of sugar can balance it without muting the tamarind zing.
11. Remove the pot from heat and let it sit for 3 minutes to allow flavors to meld.
12. Tip: Serve immediately for the best texture, as the fish can become mushy if left too long.
Unbelievably, this stew delivers a brothy embrace that’s both tart and savory, with the catfish staying tender against the crisp-tender veggies. Pile it over steamed rice to soak up every drop, or go rogue and dunk crusty bread into that vibrant, tangy pool—it’s a flavor fiesta that’s as fun to eat as it is to say ‘sinigang’ three times fast.
Mexican catfish stew with chipotle and lime
Craving something that’ll make your taste buds do the cha-cha? This Mexican catfish stew is here to rescue your dinner routine from the bland brigade—it’s zesty, smoky, and so easy, you’ll wonder why you ever settled for sad soups.
Ingredients
- Catfish fillets – 1 lb
- Olive oil – 2 tbsp
- Onion – 1, diced
- Garlic – 3 cloves, minced
- Chipotle peppers in adobo – 2, chopped
- Chicken broth – 4 cups
- Lime – 1, juiced
- Salt – 1 tsp
- Cilantro – ¼ cup, chopped
Instructions
- Heat olive oil in a large pot over medium heat until it shimmers.
- Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
- Stir in minced garlic and cook for 1 minute until fragrant—don’t let it brown!
- Add chopped chipotle peppers and cook for 1 minute to release their smoky flavor.
- Pour in chicken broth and bring to a boil over high heat.
- Reduce heat to low, cover the pot, and simmer for 10 minutes to let flavors meld.
- Cut catfish fillets into 2-inch chunks and season with salt.
- Gently add catfish to the simmering broth and cook for 8 minutes, or until the fish flakes easily with a fork.
- Stir in lime juice and chopped cilantro just before serving.
Who knew comfort could be this vibrant? The tender catfish flakes apart in the smoky, citrus-kissed broth, making it perfect ladled over cilantro rice or scooped up with warm tortillas for a fiesta in a bowl.
West African catfish stew with palm oil
Hang onto your taste buds, folks, because we’re diving fork-first into a West African catfish stew that’s so rich and vibrant, it might just convince your kitchen it’s on vacation. This palm oil–based beauty is a flavor explosion that’s surprisingly simple to whip up, even if your culinary skills are more ‘takeout expert’ than ‘master chef.’ Get ready to impress yourself and anyone lucky enough to snag a seat at your table.
Ingredients
Catfish fillets – 1 lb
Palm oil – ¼ cup
Onion – 1 large, chopped
Garlic – 3 cloves, minced
Tomato paste – 2 tbsp
Scotch bonnet pepper – 1, whole
Chicken broth – 2 cups
Salt – 1 tsp
Instructions
1. Pat the catfish fillets completely dry with paper towels to ensure a good sear.
2. Heat the palm oil in a large pot over medium heat until it shimmers, about 2 minutes.
3. Add the chopped onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the tomato paste and cook, stirring constantly, for 2 minutes to deepen its flavor.
6. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits.
7. Add the whole Scotch bonnet pepper and 1 tsp salt to the broth.
8. Bring the stew to a gentle boil, then reduce the heat to low and simmer for 10 minutes.
9. Gently place the catfish fillets into the simmering stew, ensuring they are submerged.
10. Cover the pot and simmer for 15 minutes, or until the catfish is opaque and flakes easily with a fork.
11. Remove the whole Scotch bonnet pepper before serving to control the heat level. Seriously, don’t skip this unless you’re a fire-breathing dragon.
12. Let the stew rest off the heat for 5 minutes to allow the flavors to meld together. Stews are like good gossip—they get better after a little sit.
Serve this stew over a bed of fluffy rice or with a side of fufu for the ultimate comfort meal. The catfish stays wonderfully tender, soaking up the earthy, slightly nutty palm oil and the gentle heat from the pepper. It’s a cozy, vibrant hug in a bowl that’ll have you dreaming of your next bite.
Greek-style catfish stew with olives and feta
Venture beyond your usual fish stew territory with this Mediterranean marvel that’s so flavorful, even Poseidon would trade his trident for a bowl. Greek-style catfish stew with olives and feta brings coastal taverna vibes straight to your kitchen, no passport required—just a hearty appetite and a love for bold, briny goodness. Let’s dive in; your taste buds are in for a saucy adventure!
Ingredients
Catfish fillets – 1 lb
Olive oil – 2 tbsp
Yellow onion – 1 medium, diced
Garlic – 3 cloves, minced
Crushed tomatoes – 1 (14.5 oz) can
Kalamata olives – ½ cup, pitted
Dried oregano – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Feta cheese – ½ cup, crumbled
Instructions
1. Heat 2 tbsp olive oil in a large, heavy-bottomed pot over medium heat until it shimmers.
2. Add 1 diced yellow onion and cook for 5–7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in 3 minced garlic cloves and cook for 1 minute until aromatic but not browned.
4. Pour in 1 can of crushed tomatoes, ½ cup pitted Kalamata olives, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper.
5. Bring the mixture to a gentle simmer, then reduce heat to low and cook uncovered for 10 minutes to meld flavors.
6. Pat 1 lb catfish fillets dry with paper towels and cut into 2-inch chunks.
7. Gently nestle the catfish pieces into the simmering sauce in a single layer.
8. Cover the pot and cook for 8–10 minutes, until the fish is opaque and flakes easily with a fork.
9. Turn off the heat and sprinkle ½ cup crumbled feta cheese evenly over the stew.
10. Let the stew rest for 2 minutes to allow the feta to soften slightly.
Now, for the grand finale: this stew boasts tender, flaky catfish swimming in a tangy tomato-olive broth, with creamy feta adding a salty punch that’ll make you swoon. Serve it over couscous for a quick soak-up or with crusty bread to swipe every last drop—because leaving any behind is a culinary crime.
Korean catfish stew (maeuntang) with gochujang
Grab your chopsticks and prepare for a flavor explosion that’ll make your taste buds do the cha-cha! This Korean catfish stew, or maeuntang, is about to become your new spicy soulmate, delivering that perfect punch of heat and comfort in every spoonful. Seriously, this dish is so good it might just convince you to break up with your boring old chicken soup forever.
Ingredients
Catfish fillets – 1 lb
Gochujang – 3 tbsp
Water – 4 cups
Soy sauce – 2 tbsp
Garlic – 4 cloves
Green onions – 3 stalks
Salt – 1 tsp
Instructions
1. Cut 1 lb catfish fillets into 2-inch chunks and set aside.
2. Mince 4 cloves of garlic finely using a sharp knife.
3. Thinly slice 3 stalks of green onions, separating white and green parts.
4. Heat a large pot over medium-high heat for 2 minutes until hot.
5. Add 3 tbsp gochujang to the pot and toast for 1 minute, stirring constantly until fragrant.
6. Pour in 4 cups of water and bring to a rolling boil, which should take about 5 minutes.
7. Add the minced garlic and white parts of green onions to the boiling broth.
8. Stir in 2 tbsp soy sauce and 1 tsp salt until fully dissolved.
9. Gently place catfish chunks into the boiling broth using a slotted spoon.
10. Reduce heat to medium and simmer uncovered for 12 minutes until fish is opaque and flakes easily with a fork.
11. Add the green parts of sliced green onions during the last 2 minutes of cooking.
12. Remove from heat and let rest for 3 minutes before serving.
Just imagine that first spoonful: tender catfish swimming in a fiery, complex broth that’s equal parts spicy, savory, and soul-warming. The fish practically melts in your mouth while the gochujang delivers that signature Korean heat that builds slowly rather than attacking all at once. Serve it bubbling hot in individual stone bowls with a side of steamed rice to tame the flames, or be brave and enjoy it straight up for maximum spicy impact!
Hungarian catfish stew with paprika and sour cream
Tired of the same old fish dishes that make your taste buds yawn louder than your cat at 5 AM? This Hungarian catfish stew is here to rescue your dinner routine with a paprika-powered punch and a sour cream swoosh that’ll have you doing a happy dance right at the stove. Think of it as a cozy hug in a bowl, but with way more flavor and zero awkwardness.
Ingredients
Catfish fillets – 1.5 lbs
Vegetable oil – 2 tbsp
Onion – 1 large, chopped
Garlic – 3 cloves, minced
Sweet paprika – 2 tbsp
Chicken broth – 2 cups
Sour cream – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Pat the catfish fillets completely dry with paper towels to ensure a good sear.
2. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
3. Season both sides of the catfish with ½ tsp salt and ¼ tsp black pepper.
4. Sear the catfish for 3 minutes per side until golden brown, then transfer to a plate.
5. Add the chopped onion to the same pot and cook for 5 minutes until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Remove the pot from heat and immediately stir in 2 tbsp sweet paprika to prevent burning.
8. Pour in 2 cups chicken broth, scraping up any browned bits from the bottom.
9. Return the seared catfish to the pot, nestling it into the liquid.
10. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 20 minutes.
11. Whisk ½ cup sour cream in a small bowl until smooth.
12. Stir 2 tbsp of the hot stew liquid into the sour cream to temper it.
13. Gently fold the tempered sour cream mixture back into the stew.
14. Simmer uncovered for 5 more minutes until slightly thickened.
15. Season with remaining ½ tsp salt and ¼ tsp black pepper.
You’ll love how the tender catfish flakes apart at the slightest nudge while swimming in that creamy, paprika-kissed broth. Serve it over buttery egg noodles or with crusty bread for maximum sauce-soaking potential—your spoon will thank you.
Summary
Comforting and full of flavor, these 18 spicy catfish stew recipes are perfect for warming up any meal. We hope you find a new favorite to share with family and friends! Don’t forget to leave a comment with your top pick and pin this roundup to your Pinterest boards for later. Happy cooking!
