1.5–2 lb catfish fillets, chopped into small pieces (any white fish will work)
Juice of half a lemon
Fresh parsley for garnish
Preheat the oven to 400° and slice the potatoes and carrots into 2 inch pieces then coat in 2 tablespoons of olive oil. Season with salt and smoked paprika and cook in the oven until tender but not mushy. This took about 20 minutes for me.
Heat the remaining olive oil in a dutch oven or heavy bottomed pot over medium-high heat and add the diced onion and peppers to the pot. Sauté until tender and fragrant then add in the garlic and continue to sauté for another 2-3 minutes. Add in the roasted carrots and potatoes then melt in the cold butter, add in the tomato paste, and stir until mixed well. Add in the crushed red pepper, salt, pepper, smoked paprika, creole seasoning, and brown sugar and stir well.
Pour in the chicken broth, lobster juice, crushed tomatoes, Worcestershire sauce, bay leaf, and whole scotch bonnet pepper. Bring everything to a boil then reduce the heat to medium low.
Season the fish pieces with salt and pepper then add the fish to the pot and cook until the fish is flaky. Finish the stew with the lemon juice and serve warm. Garnish with parsley and enjoy with toasted French bread. Be sure to remove the bay leaf and scotch bonnet pepper before serving.
If you cannot find lobster juice you can use seafood stock instead of the chicken broth and lobster juice.
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