Catfish Stew

Ingredients

• 2teaspoons olive or canola oil
• 2medium onions, sliced
• 1clove garlic, finely chopped
• 1tablespoon chili powder
• 1can (28 oz) diced tomatoes, undrained
• 1 3/4cups water
• 1/2cup uncooked long grain rice
• 2teaspoons chopped fresh or 1 teaspoon dried oregano leaves
• 2teaspoons chopped fresh or 1 teaspoon dried thyme leaves
• 1teaspoon ground cumin
• 1/2teaspoon red pepper sauce
• 1package (10 oz) frozen sliced okra
• 1lb catfish or medium-fat fish fillets, cut into 1-inch pieces
• 1medium green bell pepper, chopped (1/2 cup)

Steps

1. 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.
2. 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.