Serving Size : 6
3 Tablespoons Vegetable Oil
1 Cup Onions, chopped
1 Cup Celery, chopped
1/2 Cup Bell Pepper, chopped
1/2 Cup Green Onions, chopped
2 Tablespoons Parsley, chopped
1 Clove Garlic, minced
16 Ounces Tomatoes, Canned
1 Cup Water
2 Pounds Catfish Fillet, cut into chunks
1/2 Teaspoon Salt
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Black Pepper
In a large heavy pot, heat cooking oil and add onion, celery, bell pepper, parsley, and garlic. Cook ingredients over medium heat for 15 minutes stirring occasionally. Add undrained tomatoes, water, 1/4 of fish, and seasonings. Reduce to low heat. Cover and cook about 2 hours, stirring occasionally. If necessary, add more water to keep from sticking.
Add remaining fish, cover tightly, and cook over low heat 30 minutes more. DO NOT STIR. Season to taste. Serve over steamed rice.
Per serving: 239 Calories (kcal); 11g Total Fat; (42% calories from fat); 26g Protein; 8g Carbohydrate; 88mg Cholesterol; 376mg Sodium Food Exchanges: 0 Grain (Starch); 3-1/2 Lean Meat; 1-1/2 Vegetable; 0 Fruit; 1-1/2 Fat; 0 Other Carbohydrates