West African Stew with U.S. Farm-Raised Catfish
4 (8 ounce) U.S. Farm-Raised Catfish Fillets
2 tablespoons salt
1 tablespoon black pepper
1 box corn starch for coating fish
1 medium yellow onion, diced
2 stalks celery, diced
1 red bell pepper, diced
4 cloves garlic, diced
1 red tomato, diced
1 cup cut okra
1 cup diced sweet potato
2 small cans tomato paste
2 tablespoons ginger
1 tablespoon ground fenugreek
2 tablespoons Ras El Hanout
4 quarts shrimp or fish stock
1 cup peanut butter
1 quart canola oil for frying + 2 tablespoons for sautéing vegetables
4 cups cooked white or brown rice
Chopped peanuts & whole leaf cilantro for garnish
Cut catfish into pieces, about 4 pieces per fillet. Add a pinch of salt and black pepper to the cornstarch.
Coat fish pieces in cornstarch and set aside.
In a large pot over medium heat, add the 2 tablespoons of oil. Add, in order, the onion, celery, bell
pepper, garlic, tomato, okra, and sweet potato. Cooking each ingredient for about 1 minute, before
adding the next one. After all the vegetables are soft, but not browned, add tomato paste. Toast the
tomato paste for about 2 minutes with the vegetables, then add the ginger, fenugreek and Ras el
Next, add the stock to the pan. Stir to work out any lumps of tomato paste. Add peanut butter, again
stirring until there are no lumps. Adjust heat until the stew is at a nice simmer. Let simmer for about 20
minutes. It is done when the sweet potato is tender, but not mushy.
In a separate pan, heat 1 quart of oil to 350°F. Carefully, fry pieces of catfish until starting to brown.
Drain any excess oil, then add to stew. Simmer about 5 minutes, stirring gently, to not break up fish.
Spoon catfish stew over rice and top with peanuts and cilantro.
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