Catfish Stew with Yuca, Sweet Potato, Potatoes, and Celery, Flavored with Turmeric and Garlic

Name: Catfish Stew with Yuca, Sweet Potato, Potatoes, and Celery, Flavored with Turmeric and Garlic
Total time: 5400 s
Yield: 1 serving
Cuisine: American
Ingredients: 2 catfish (about 10.5 oz each, 300 grams each); 2 1/2 cups mixed yuca, sweet potato, potato, bell pepper, onion, celery, and celery root (about 14 oz, 400 grams), plus salt, pepper, garlic, and turmeric; 3.5 oz thin pasta (about 100 grams)

LLEONEL AARAUJO @Telioperfecto

Venezuela Maracaibo estado Zulia

This recipe comes from my family and highlights Mediterranean cuisine. The mangrove from Oribor, Venezuela, Zulia State, Miranda Municipality, ANCÓN de ITURRE, provides an impressive source of protein. This dish is extremely nutritious and is considered a super aphrodisiac. Chef Lleonel Segundo Araujo continues to blend and explore new culinary trends.

LLEONEL AARAUJO @Telioperfecto

Venezuela Maracaibo estado Zulia

Saved

Ingredients

1 hour 30 minutes

1 serving

2catfish (about 10.5 oz each, 300 grams each)
2 1/2 cupsmixed yuca, sweet potato, potato, bell pepper, onion, celery, and celery root (about 14 oz, 400 grams), plus salt, pepper, garlic, and turmeric
3.5 ozthin pasta (about 100 grams)

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Steps

1 hour 30 minutes

1

Clean the catfish thoroughly. Butterfly the fish, remove the bones, and set aside the heads. Place the heads in a pot and cook until they break apart and release all their juices. After 40 minutes, strain the heads and keep only the broth.
2

Return the strained broth to the heat. Add salt, pepper, turmeric, and garlic. Let it boil for a few more minutes.
3

While the broth is cooking, dice all the vegetables and add them to the stew. Continue cooking until the vegetables are tender and the stew thickens slightly.
4

Serve the finished dish.

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Cooksnaps

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LLEONEL AARAUJO @Telioperfecto

Published in the US on April 22, 2026 14:01

Venezuela Maracaibo estado Zulia

AMANTE, APASIONADO, ENAMORADO, INSPIRADO, POR LA GASTRONOMIA MUNDIAL, PERO APUESTO ANUESTRA CULTURA LA GASTRONOMIA VENEZOLANA, CONSIDERO QUE DESDE EL PUNTO NUTRICIONAL ES SANA Y MUY APTA PARA LA SALUD.SOY RESPOSTERO DE NACIMIENTO, CONSIDERO QUE VIVIMOS UN DIA A DIA CON ESTA GASTRONOMIA TAN COMPLEJA Y MARCADA, CONSIDERO QUE EL COCINERO, EL REPOSTERO, EL CHEF O EL QUE SE DEDIQUE A MANIPULAR ALIMENTOS, Y NO SE ACTUALICE O NO ROMPA CON ESOS ESQUEMAS DE RECETAS CLASICAS NO PODRA ESTAR A LA ALTURA Y NO.PODRA APLICAR NUEVAS TENDENCIAS.

Keywords

Sweet Stew Onion Turmeric Kamote Bell Pepper Celery Root Pepper Pasta Celery Potato Cassava Garlic

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