Okra Catfish Stew

Serving Size: 4

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What you’ll need:

6 U.S. Farm-Raised Catfish fillets, cut into bite-size pieces
2 tablespoons vegetable oil
1 large yellow onion, diced
2 (14-ounce) cans diced tomatoes
4 cups tomato juice
1 (16-ounce) box frozen okra
3 dried bay leaves
¼ teaspoon dried thyme

¼ teaspoon dried oregano
1 large baking potato, cut into bite-size pieces
2 tablespoons seafood seasoning, such as Old Bay®
¼ cup sugar
1 ½ tablespoons cider vinegar
½ teaspoon hot sauce
Salt and pepper to taste

How to prepare:

Place large stockpot over medium-high heat for 1 minute; add oil. Add onion; cook 3 minutes or until translucent. Add tomatoes, tomato juice, okra, bay leaves, thyme, oregano and potatoes. Bring to a simmer, and cook 10 minutes. Sprinkle catfish with seafood seasoning. Add catfish to pot; continue to simmer 6 minutes or until catfish is cooked through. Add sugar, vinegar and hot sauce; season with salt and pepper to taste. Serve with cooked rice.

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