Name: Okra Catfish Stew
Ingredients: 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; 1/4 teaspoon dried thyme; 1/4 teaspoon dried oregano; 1 large baking potato, cut into bite-size pieces; 2 tablespoons seafood seasoning, such as Old Bay ®; 1/4 cup sugar; 1-1/2 tablespoons cider vinegar; 1/2 teaspoon hot sauce; Salt and pepper to taste

Ingredients

Scale

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
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 large baking potato, cut into bite-size pieces
2 tablespoons seafood seasoning, such as Old Bay ®
1/4 cup sugar
1–1/2 tablespoons cider vinegar
1/2 teaspoon hot sauce
Salt and pepper to taste

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Instructions

Place large stock pot 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; continue to simmer 6 minutes or until catfish is cooked through.
Add sugar, vinegar and hot sauce; season with salt and pepper to taste.