Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 small green bell pepper, chopped
1/2 cup chopped celery
4 garlic cloves, minced
1 can (14 1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (14 ounces) low-sodium beef broth
1 can (14 ounces) sliced okra, drained
1 can (11 ounces) corn kernels, drained
1 bay leaf
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon salt, optional
1/8 to 1/4 teaspoon cayenne pepper
1 pound catfish fillets, tilapia or other firm, white fish fillets, cut in 1-inch chunks
Hot pepper sauce, to taste
Preparation
Heat oil in a large, heavy deep skillet or Dutch oven over medium heat. Add onion, bell pepper and celery; cook, stirring often, until tender, about 5 minutes. Add garlic and sauté for another minute.
Stir in tomatoes, broth, okra, corn, bay leaf, thyme, salt if desired, and cayenne pepper. Bring to a boil, reduce heat, cover and simmer for 20 minutes.
Just before serving, stir in fish and cover. Cook, stirring gently 2 or 3 times, until fish is just cooked through, about 5 minutes.
Remove bay leaf and season with hot sauce.
