My Private Note
Units: US | Metric
- 1In a large pot, cover fish with cold water.
- 2Add other ingredients.
- 3Simmer for 20 minutes.
- 4After cooking, place the jalapeños in a blender with about 1 to 1 1/2 cups of the liquid and blend (to be served separately).
- 5Place the onions, peeled tomatoes, garlic, cilantro, and the optional potatoes in a blender with some of the liquid and blend until smooth, return this to the pot.
- 6Season to taste with salt and pepper.
- 7If served on the riverbank, mash as well as possible.
- 8Note: You may fillet the catfish and use the fillets for some other purpose, or you may include the entire catfish that has been eviscerated, but you do not need to skin it.
- 9The skin will slide off easily after cooking.
- 10You may use smaller catfish, split in two and the head split also.
- 11For larger catfish, cut into pieces to fit the pot and split the head.
- 12Optional: Serve with finely chopped onions, cilantro, and/or jalapeños floated on top in your bowl.
- 13Add as much of the jalapeño sauce as you like.
- 14Squeeze in lime for and authentic Mexican flavor.
- 15Note: If you use fish that needs to scaled, scale them first.
- 16All types of fish are good.
- 17I just like the catfish better.
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Nutritional Facts for Fish Stew
Serving Size: 1 (170 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 81.3
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 8.5 mg
- Total Carbohydrate 18.3 g
- Dietary Fiber 3.0 g
- Sugars 3.6 g
- Protein 2.4 g