Source: dLife

Spicy fish stew with fresh herbs and vegetables.

Servings

1 lb catfish fillets (wild) , cut into 1 inch pieces
0.25 cup vegetable oil
0.5 cup fresh chopped celery
0.5 chopped green bell peppers
0.5 cup fresh chopped onion
1 medium garlic cloves , chopped
2 cup low sodium chicken broth
16 oz canned unsalted diced tomatoes
1 Okra, frozen, 10oz package
0.5 tsp salt
0.25 tsp hot red pepper flakes
0.25 tsp ground thyme
1 bay leaves
0.12 tsp tabasco sauce

1 In medium skillet, heat vegetable oil over medium. Add celery, green pepper, onion, and garlic. Cook until tender.
2 In large stockpot, add chicken stock.
3 Add tomatoes, okra, and cooked vegetables to chicken stock.
4 Add salt, red pepper flakes, thyme, bay leaf, and hot pepper sauce.
5 Bring to boil. Reduce heat, cover and simmer for 30 minutes.
6 Add catfish. Cover and simmer for 15 minutes or until catfish flakes with fork. Remove bay leaves and serve.

Serve over brown rice.