1 pound catfish fillets 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1/2 cup chopped onion 2 cloves garlic, minced 2 tablespoons vegetable oil 2 cups chicken broth 1 can (14.5 ounce size) whole tomatoes, undrained 1 package (10 ounce size) frozen okra 1/4 teaspoon crushed red pepper salt and pepper, to taste 1 1/2 cup hot cooked rice
Cut catfish into 1-inch pieces. In a large Dutch oven, saute celery, green pepper, onion and garlic in the oil until tender, about 7 minutes. Add broth, tomatoes, okra, red peppers, salt and pepper. Cover and simmer 20 minutes. Add fish, cover and simmer 15 minutes or until fish flakes easily. Serve over rice.
I followed the recipe closely, deviating only by microwaving the peppers, onions etc., and using the economical "catfish nuggets." Complemented by chenin blanc and homemade French bread, it was a wonderful meal.