Ingredients with Measurements:
- 4 catfish fillets
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fish stock
- 1/4 cup peanut butter
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the onion and garlic and sauté for 2-3 minutes, until softened.
3. Add the red and green bell peppers and sauté for another 2-3 minutes.
4. Add the chopped tomatoes, tomato paste, smoked paprika, cumin, coriander, thyme, salt, and black pepper. Stir to combine.
5. Pour in the fish stock and bring to a boil.
6. Reduce the heat to low and add the catfish fillets to the pot.
7. Cover and simmer for 10-15 minutes, until the catfish is cooked through.
8. Remove the catfish fillets from the pot and set aside.
9. Stir in the peanut butter and chopped cilantro until well combined.
10. Return the catfish fillets to the pot and simmer for another 5-10 minutes.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 320
Fat per serving: 17g
Carbohydrates per serving: 14g
Protein per serving: 30g
Substitutions for ingredients:
- Instead of catfish, you can use any firm white fish such as tilapia or cod.
- If you don't have fish stock, you can use chicken or vegetable stock.
- If you don't have peanut butter, you can use almond butter or cashew butter.
Variations:
- Add some heat by adding a chopped jalapeño or serrano pepper.
- Add some sweetness by adding a chopped sweet potato or yam.
- Add some texture by adding some chopped okra or green beans.
Tips and tricks:
- Make sure to use a large enough pot or Dutch oven to accommodate the catfish fillets.
- Don't overcook the catfish or it will become tough and rubbery.
- Stir the peanut butter and cilantro in at the end to prevent them from breaking down and losing their flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve the African-Style Catfish Stew in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, chopped peanuts, sliced scallions
Pairings:
- Serve with a side of rice or quinoa to soak up the delicious sauce.
- Serve with a side of crusty bread for dipping.
Suggested side dishes:
- Steamed vegetables such as broccoli or green beans
- Roasted sweet potatoes
- Grilled corn on the cob
Troubleshooting advice:
- If the stew is too thick, add a little more fish stock or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the catfish to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Catfish is a popular ingredient in African cuisine, particularly in West Africa where it is often cooked in stews and soups.
Flavor profiles:
The African-Style Catfish Stew is savory, slightly spicy, and nutty from the addition of peanut butter.
Serving suggestions:
Serve the African-Style Catfish Stew as a main course for dinner or lunch.
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