Ingredients
2 large potatoes
1 large green bell pepper
1 large onion
2 Tbsp. olive oil
3 c. chicken broth
1 can (8 oz.) tomato sauce
1 1/2 tsp. dried thyme
1 1/2 tsp. minced garlic
1 lb. catfish fillets
3 small tomatoes
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Scrub potatoes, then cut in 1/2-inch pieces to make about 2 1/2 cups. Coarsely chop bell pepper and onion. Heat oil in heavy 4-quart pot over medium-high heat. Add potatoes, bell pepper and onion. Cook about 5 minutes until onion is translucent. Add broth, tomato sauce, thyme and garlic. Bring to a boil, cover; then reduce heat and simmer about 8 minutes until potatoes are firm tender. Meanwhile cut fish into 1-inch chunks. Halve tomatoes, squeeze out seeds and chop coarse. Add fish, tomatoes and okra to pot. Bring to a boil, cover and simmer 8 minutes or until fish is barely opaque in center. Serve hot, warm, or at room temperature with hot pepper sauce. Yields 4 servings. Ready in 26 minutes.
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Pin-bone removal and precision plating
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching