Catfish Stewed in Tomatoes and Olives (Serves 4)
Tomatoes, green olives, mushrooms, and onions show up in my fish dishes repeatedly. I guess I should push into new territory, but I like what I like. This treatment is a little simpler than some of my other fish dishes, but just as good.
Prep and Cook Time: 40 minutes
Two catfish fillets
1 can of green olives (look for olives packed in water and salt and nothing else)
1 28-ounce can of fire roasted, crushed tomatoes
4-ounces of fresh, sliced mushrooms
1 medium sweet yellow onion
Extra virgin olive oil
Chop onion into bite-sized pieces. Add two tablespoons of olive oil to a sauté pan over medium high heat. Add onions and cook until soft, stirring occasionally. Add tomatoes. Add fish. Add green olives with all the water in the can. Add mushrooms. Add salt, garlic powder, and black pepper to taste. Add a generous splash of Fish Sauce. Cover and let mixture cook over low heat for 30 minutes.
Notes: Fish sauce adds a depth of flavor that is important, so don’t leave it out. You’ll be sorry if you do. I was. I forgot to include onions and fish sauce the first time I prepared this meal. That’s why you can’t see any onions in the picture. I took the picture and then realized my mistake while eating a serving. Instead of starting over from scratch, I simply chopped and cooked an onion and added it to my “leftovers” along with a generous splash of fish sauce. Fixing mistakes is an important part of cooking.
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