Ingredients
1 large onion, chopped1/4 cup chopped celery4 garlic cloves, minced2 teaspoons vegetable oil1-1/2 cups chopped, seeded and peeled tomatoes1 cup water2 bay leaves1 strip orange peel (about 2 inches x 1 inch)1 tablespoon minced fresh parsley3/4 to 1 teaspoon salt1/4 teaspoon dried thyme1/8 teaspoon coarsely ground pepperDash cayenne pepper1 catfish fillet or firm whitefish of your choice (about 1/2 pound), cubed
Preparation
In a saucepan, saute the onion, celery and garlic in oil for 3 minutes (some onion pieces will be lightly browned). Stir in the tomatoes, water, bay leaves, orange peel, parsley, salt, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Stir in catfish; return to a boil. Reduce heat; cover and simmer for 5 minutes or until fish is tender. Discard bay leaves and orange peel.
