Catfish Stew
- Prep15 MIN
- Total40 MIN
- Servings6
Ingredients
2
teaspoons olive or canola oil
2
medium onions, sliced
1
clove garlic, finely chopped
1
tablespoon chili powder
1
can (28 oz) diced tomatoes, undrained
1 3/4
cups water
1/2
cup uncooked long grain rice
2
teaspoons chopped fresh or 1 teaspoon dried oregano leaves
2
teaspoons chopped fresh or 1 teaspoon dried thyme leaves
1
teaspoon ground cumin
1/2
teaspoon red pepper sauce
1
package (10 oz) frozen sliced okra
1
lb catfish or medium-fat fish fillets, cut into 1-inch pieces
1
medium green bell pepper, chopped (1/2 cup)
Steps
- 1In 4-quart nonstick Dutch oven, heat oil over medium heat. Add onions, garlic and chili powder; cook 2 to 3 minutes, stirring constantly, until onions are tender. Stir in tomatoes, water, rice, oregano, thyme, cumin and pepper sauce. Heat to boiling. Reduce heat; cover and simmer 20 minutes, stirring occasionally.
- 2Rinse okra under cold running water to separate; drain. Stir okra, fish and bell pepper into tomato mixture. Heat to boiling. Reduce heat; cover and simmer 5 to 10 minutes, stirring occasionally, until fish flakes easily with fork and okra is tender..
Source: Betty Crocker
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Rhonda in MO
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Posted by: Rhonda Gray <ronkaygray66@gmail.com>
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