👨‍🍳 Instruktioner

1. 1

   Wash the catfish pieces thoroughly with lime juice and hot water. Rinse and pat dry.

   💡 Proffstips: This helps to remove any fishy odor.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened.

3. 3

   Add the minced garlic and cook for 1 minute until fragrant.

4. 4

   Add the chopped fresh tomatoes and tomato paste. Cook, stirring occasionally, until the tomatoes break down and form a sauce.

   💡 Proffstips: You can mash the tomatoes with your spoon.
5. 5

   Stir in the sliced carrots and cassava pieces. Add the chicken or fish broth, salt, and black pepper. Bring to a simmer.

   💡 Proffstips: Ensure cassava is fully submerged.
6. 6

   Cover the pot and simmer for about 15-20 minutes, or until the cassava is tender.

   💡 Proffstips: Check cassava for tenderness with a fork.
7. 7

   Add the chopped cabbage and the pierced scotch bonnet pepper (if using). Stir gently.

   💡 Proffstips: The scotch bonnet will infuse its heat into the stew.
8. 8

   Gently place the prepared catfish pieces into the simmering stew. Cover and cook for another 10-12 minutes, or until the fish is cooked through and flakes easily.

   💡 Proffstips: Avoid over-stirring once the fish is added to prevent it from breaking apart.
9. 9

   Remove the scotch bonnet pepper before serving. Taste and adjust seasoning if necessary. Serve hot with white rice.

   💡 Proffstips: The stew should have a thick, rich consistency.