Stewed Catfish And Bell Peppers Recipes

CATFISH STEW

Steps:

• In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions, garlic and chili powder; cook 2 to 3 minutes, stirring constantly, until onions are tender. Stir in tomatoes, water, rice, oregano, thyme, cumin and pepper sauce. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
• Rinse okra under cold running water to separate; drain. Stir okra, fish and bell pepper into tomato mixture. Heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes, stirring occasionally, until fish flakes easily with fork and okra is tender.

EAST AFRICAN FISH STEW

Steps:

• In a large, heavy pot like a Dutch oven, heat the oil over medium-high heat and saute the onions until soft, but not browned.
• Add the tomato sauce, curry powder and potatoes and stir well. Pour in about 6 cups of the broth you just made, or chicken stock. Bring to a simmer and taste for salt. Simmer gently until the potatoes are almost tender, about 20 minutes.
• Add the sweet peppers, the chiles, the diced tomato and the coconut milk. Stir well and simmer gently for 10 minutes.
• Add the fish and shrimp and simmer until the shrimp are nice and pink, about 5 to 10 minutes. Add the cilantro, cook another minute, then serve.

BELL PEPPERS, TOMATO AND STEW

Steps:

• Trim the stem of the Garden Egg and cut into small Cubes.
• Pour the cut Garden Egg in a glass bowl, sprinkle with some Salt and pour hot water over it and leave it to soak for 5 to 10 minutes.
• Meanwhile, preheat the Olive oil in a skillet, add the Diced Onions and cook till it becomes translucent about 3 to 5 minutes
• Add the Chili Flakes and minced Garlic cook for another 2 minutes
• Stir in the Diced Tomatoes, and season with Salt, Paprika and Black Pepper. Cover it up and leave to simmer for another 3 to 5 minutes
• Add the Smoked Fish (Seasoning Cube) and stir in the stock. Then, add the Garden Egg, mix well and leave to cook for about 10 to 15 minutes until the pulp becomes tender.

SPICY CATFISH WITH BELL PEPPERS AND ONIONS

Steps:

• Season fish with salt and pepper. Dust lightly with flour. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add fish to skillet. Cook until golden brown and just opaque in center, about 4 minutes per side. Transfer fish to plates. Add 1/2 tablespoon oil, onion and bell peppers to same skillet. Sauté until crisp-tender, about 4 minutes. Add vinegar and jalapeño. Stir 1 minute. Season mixture with salt and pepper. Spoon over fish.

STEWED CATFISH AND BELL PEPPERS

Steps:

• On sheet of waxed paper, mix 2 tablespoons flour with 1/2 teaspoon salt. Lightly coat fillets with flour mixture; set aside.
• Heat 1 tablespoon oil in large nonstick skillet until hot. Add onion, peppers and garlic. Cook and stir 3 minutes or until crisp-tender; transfer to dish.
• Heat 1 tablespoon oil in same skillet until hot. Cook fillets 5 minutes or until golden brown, turning once. Return vegetables to skillet. Add clam juice, tomato, hot Sauce and parsley. Heat to boiling. Reduce heat to medium-low. Cook, covered, 8 to 10 minutes or until fish flakes with fork. Serve with hot cooked rice, if desired.