Catfish Recipe

Steps to prepare the triple protein stew

1. 1

   Pat dry catfish fillets and cut into 4-6 large chunks. Season beef tips and chicken livers lightly with salt and pepper.

2. 2

   In a large heavy-bottomed pot, heat olive oil over medium-high heat. Sear beef tips in batches until browned on all sides, about 3-4 minutes per batch. Transfer to a plate.

3. 3

   Add more oil if needed, then sear chicken livers just until lightly browned on the outside but still pink inside, about 2-3 minutes. Remove and set aside with beef.

4. 4

   In the same pot, add chopped onion, red and green bell peppers, garlic, and jalapeño. Sauté until softened, 5-7 minutes.

5. 5

   Stir in smoked paprika, dried thyme, and Cajun seasoning. Cook for 1 minute until fragrant.

6. 6

   Pour in crushed tomatoes and beef broth. Scrape up any browned bits from the bottom of the pot.

7. 7

   Return beef tips to the pot, then add the catfish chunks. Simmer gently for 8-12 minutes until the catfish is opaque and flakes easily.

8. 8

   Return chicken livers to the pot and simmer for 3-5 minutes to heat through. If the livers appear overcooked, remove from heat and fold them back in just before serving.

9. 9

   Stir in lemon juice and adjust salt and pepper to taste. If too thick, add a splash more broth or water.

10. 10

    Garnish with chopped fresh parsley and serve hot over rice or crusty bread.