This catfish stew is the kind of meal that warms you from the inside out. It’s thick, savory, and deeply satisfying without being fussy. A pot of this on the stove makes the kitchen smell incredible, and it’s perfect for a weeknight dinner or a slow Sunday afternoon.
The catfish turns tender and flaky, the broth is rich and tomatoey, and the vegetables add sweetness and texture. Serve it with crusty bread or over rice, and you’ve got a comforting bowl that feels like home.
What Makes This Recipe So Good
- Balanced flavor: The stew leans on smoky paprika, garlic, and a touch of heat for depth, with tomatoes and onions adding natural sweetness.
- Hearty but not heavy: Catfish is lean and cooks quickly, so the stew feels substantial without weighing you down.
- Budget-friendly: You’ll use accessible pantry staples and affordable fish, making this a weeknight-friendly recipe.
- One-pot simplicity: Everything simmers in one pot, which means easy cooking and even easier cleanup.
- Flexible: Swap in different vegetables or adjust the seasoning to your taste without losing the soul of the dish.
Ingredients
- 1.5 to 2 pounds catfish fillets, cut into 1.5-inch chunks
- 2 tablespoons olive oil or neutral cooking oil
- 1 medium yellow onion, diced
- 1 rib celery, diced
- 1 medium red bell pepper, diced
- 2 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon sweet paprika
- 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, to taste)
- 1 bay leaf
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon tomato paste
- 1 can (14.5 ounces) diced tomatoes
- 4 cups low-sodium seafood stock or chicken broth
- 1 medium russet potato, peeled and diced small
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar or honey (optional, to balance acidity)
- Juice of 1/2 lemon, plus wedges for serving
- 2 tablespoons chopped fresh parsley
- Cooked rice or crusty bread, for serving
How to Make It
- Prep the fish: Pat the catfish dry and cut into bite-size chunks. Season lightly with a pinch of salt and pepper.
Set aside on a plate.
- Build the flavor base: In a large pot or Dutch oven, heat the oil over medium heat. Add onion, celery, bell pepper, and carrots. Cook 6–8 minutes, stirring occasionally, until softened and lightly golden.
- Add aromatics and spices: Stir in garlic, smoked paprika, sweet paprika, red pepper flakes (if using), thyme, bay leaf, 1 teaspoon salt, and black pepper.
Cook 1 minute until fragrant.
- Tomato boost: Add tomato paste and cook, stirring, for 1–2 minutes so it darkens slightly and sweetens. Pour in the diced tomatoes with their juices and stir well.
- Simmer the stew: Add the stock, potatoes, Worcestershire sauce, and sugar or honey if you’re using it. Bring to a gentle boil, then reduce to a steady simmer.
Cook 15–20 minutes, or until the potatoes are tender.
- Add the catfish: Gently nestle the catfish pieces into the simmering stew. Simmer uncovered for 6–8 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much so the pieces stay intact.
- Finish and adjust: Remove the bay leaf.
Stir in the lemon juice and parsley. Taste and adjust with more salt, pepper, or lemon as needed. If you want a thicker stew, let it simmer a few extra minutes.
- Serve: Ladle into bowls.
Serve with rice or warm crusty bread and extra lemon wedges. A drizzle of good olive oil on top adds a nice finish.
How to Store
- Refrigerator: Cool completely, then store in an airtight container for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the fish.
- Freezer: You can freeze the stew for up to 2 months, but the fish may break down slightly when thawed.
For best texture, freeze the base without the fish, then add freshly cooked catfish when reheating.
- Reheating tips: Add a splash of stock or water if the stew thickens in the fridge. Warm slowly and avoid boiling once the fish is in.
Why This is Good for You
- Lean protein: Catfish provides high-quality protein with relatively low fat, helping keep you satisfied without heaviness.
- Heart-friendly fats: Catfish contains omega-3s, and cooking with olive oil adds more heart-healthy fats.
- Vegetable variety: Onions, peppers, carrots, and tomatoes bring fiber, vitamins A and C, and antioxidants.
- Balanced plate: Pairing the stew with potatoes or rice gives complex carbs for energy without overdoing it.
Pitfalls to Watch Out For
- Overcooking the fish: Catfish cooks fast. Add it at the end and simmer just until opaque and flaky.
- Boiling after adding fish: A rolling boil can make the fish tough and cause it to break apart.
Keep it to a gentle simmer.
- Skipping the tomato paste step: Briefly cooking the paste deepens the flavor and cuts acidity. Don’t rush it.
- Underseasoning: The potatoes and tomatoes can dull flavors. Taste at the end and add salt, pepper, and lemon to brighten.
- Thin broth: If the stew feels watery, let it simmer uncovered a bit longer before adding the fish.
Recipe Variations
- Southern-style twist: Add diced okra in the last 10 minutes and a pinch of cayenne.
Serve over rice.
- Creamy version: Stir in 1/3 cup heavy cream or coconut milk after the fish cooks. Warm gently without boiling.
- Smoky and rustic: Swap part of the stock for clam juice and add diced smoked sausage for extra depth.
- Veggie-forward: Add chopped kale or spinach in the final 5 minutes. They wilt quickly and add nutrients.
- Herb swap: Use fresh dill or tarragon instead of parsley for a bright, fresh twist.
- Spice it up: Add a teaspoon of Cajun seasoning or a splash of hot sauce to taste.
- Different fish: If catfish isn’t available, try cod, haddock, or tilapia.
Adjust cook time slightly based on thickness.
FAQ
Can I use frozen catfish?
Yes. Thaw it fully in the fridge and pat it very dry before cooking. Excess moisture can dilute the stew and make the fish break apart.
How do I keep the fish from falling apart?
Cut it into larger chunks, add it near the end, and simmer gently.
Avoid stirring vigorously—use a spoon to nudge pieces under the liquid instead.
What can I use instead of seafood stock?
Low-sodium chicken broth works well. For extra seafood flavor, add a splash of clam juice or fish sauce to the pot.
Is this stew spicy?
It has a mild warmth from smoked paprika and optional red pepper flakes. Adjust the heat to your liking or leave the flakes out entirely.
Can I make this ahead?
Yes, but for the best texture, cook the base ahead and add the fish when reheating.
If the fish sits overnight, it can become overly soft.
What should I serve with it?
Crusty bread, cornbread, or steamed rice are great choices. A simple green salad with a lemony dressing balances the richness.
How do I thicken the stew naturally?
Let it simmer uncovered a bit longer before adding fish. Starchy potatoes also help thicken the broth as they cook.
Can I make it gluten-free or dairy-free?
It’s naturally gluten-free if your Worcestershire sauce is GF.
It’s dairy-free as written; if you want a creamy version, use coconut milk instead of cream.
Final Thoughts
This hearty catfish stew checks all the boxes: rich flavor, simple technique, and a cozy, satisfying bowl you’ll want to make again and again. It’s versatile enough for weeknights but special enough for company. Keep the heat gentle, season at the end, and finish with lemon for brightness.
With a warm loaf of bread or a scoop of rice, it’s comfort food done right.