A hearty and flavorful stew combining tender catfish and fresh okra, perfect for any season.
Heat some oil in a Dutch oven over medium heat. Add the chopped green pepper, celery, onion, and minced garlic. Sauté until the vegetables are tender and aromatic.
Ensure the vegetables are evenly chopped for consistent cooking.
Pour in the beef broth and add the canned tomatoes, salt, oregano, thyme, cayenne pepper, and bay leaf. Stir well and bring the mixture to a boil.
Crush the tomatoes slightly with the spoon to release their juices.
Reduce the heat to low, cover the pot, and let the mixture simmer for 30 minutes, stirring occasionally.
Stir occasionally to prevent sticking and ensure even cooking.
Cut the catfish fillet into bite-sized pieces and add them to the pot. Simmer for 10 minutes until the fish is cooked through.
Handle the fish gently to avoid breaking it apart.
Stir in the sliced okra and cook for an additional 5 minutes.
Avoid overcooking the okra to maintain its texture.
Remove the bay leaf and serve the stew over cooked rice.
Garnish with fresh parsley or a squeeze of lemon for added flavor.
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