Catfish and Black Bean Stew |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
From the Family Circle Cookbook. My family thought is was a little bland, they suggested adding some more spice to it next time. Ingredients:
2 tablespoons olive oil |
1 large onion, finely chopped |
1 large sweet green pepper, cored, seeded, and cut into 1/2 inch dice |
2 garlic cloves, finely chopped |
1 (15 ounce) can black beans, rinsed and drained |
1/2 cup chopped canned tomato |
1/2 cup clam broth |
1/4 teaspoon leaves oregano, crumbled |
1 lb catfish fillet |
1/8 teaspoon ground allspice |
1/8 teaspoon ground cloves |
1/8 teaspoon ground cayenne pepper |
Directions:
1. Heat 2 teaspoons oil in large skillet over low heat. Add onion; cover and cook, stirring occasionally, for 7 minutes or until tender.
2. Add green pepper, garlic, and 1 teaspoon oil; cover and cook, stirring occasionally, 5 minutes.
3. Stir in beans, tomato, clam broth and oregano; cover and cook 5 minutes over moderate heat.
4. Meanwhile, rub catfish with allspice, cloves and ground red pepper.
5. Heat remaining tablespoon oil in second large skillet over high heat.
6. Add fish; sauté on one side until fish has colored, about 3 minutes.
7. Turn fish over and place, colored side up, on top of beans in first skillet.
8. Cover and cook over moderate heat for 5 to 7 minutes or until fish is cooked through.
|
|