KFB Foodie Talk: How to make tasty catfish stew

For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and ‘guys’ that are interested in learning how to cook better ;).

Today she discusses how to make tasty catfish stew.

If you enjoy cooking with catfish (check out catfish peppersoup),
then you will definitely enjoy this mouthwatering stew. Cat fish stew
is a tasty delicacy you’re sure to love. The flaky nature of this white
fish makes it a favorite for most people. For an intensely rich flavor, i
used palm oil for this recipe as done in most bukas but if you want a
healthier version, you could use soya /groundnut or Olive oil. The
result would be a delicately flavored stew with a healthier amount of
calories. Have you ever wondered why it tastes like a million dollars
when you patronize bukas and why it tastes bland when you prepare it at
home? I have and today i’d be teaching you how to prepare cat fish stew
buka style right in your homes.

How to make catfish stew
• Prep time:  20 minutes
• Cook time: Less than 45 minutes
• Region:      Nigeria
• 1 medium sized cat fish
• 10 medium sized plum Tomatoes
• 5 Red scotch bonnet pepper(Ata rodo)/ Hanabero pepper
• 10 chili pepper
• 2 Cups cooking oil ; Vegetable oil or Palmoil (Bleached)
• 4 Garlic cloves, minced – Optional
• 1 Red Onion
• Salt to taste
Step 1: The first step to preparing cat fish stew is learning how to clean the cat fish properly. To learn how to do that properly, Click Here.
Step 2: Next,
place the cat fish in an empty pot, add chopped onion, salt to taste,
crushed seasoning cubes and 2 cups of water. Cat fish tends to get
really soft and flaky once cooked so you have to be careful with the way
you cook it as it requires very little cooking time. Steam the fish for
about 5mins -Set aside. 
Step 3: Remove
the Seeds from the Tatashey, remove the stalk from the chili pepper and
scotch bonnet. Wash the peppers thoroughly and place in a blender add
the Tomatoes and onion. Blend into a very smooth puree. Pour the blend
into a medium sized pot and cook till the the liquid evaporates leaving
the concentrated tomato and pepper paste.
Step 4: Pour
the cooking oil into an empty pot. Add the chopped onions and stir fry
for about 5 minutes. Add the concentrated paste and fry for about 10
mins making sure you stir once in a while to prevent the paste from
burning underneath. Once it’s well fried, you’d notice the oil separate
from the paste.
Step 5:
Add the cat fish stock and minced garlic, check for salt and seasoning,
add more if needed and stir. Cover the pot and leave to cook for about
10 minutes. Gently add the cat fish into the pot – don’t stir else it’d
break. Leave to simmer for 5 minutes. Once the time is up, you’d notice
the oil would settle on top of the pot. Turn off the burner and leave to
cool for a while.
Just like buka stew,catfish stew can be served with boiled rice, yam,beans, potatoes or even as a side for various soups such as Plain okra.

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