Fish Stew

2 lbs. catfish
1/2 tsp. red pepper
salt
2 Tbs. plain flour
3 Tbs. tomato sauce
3 Tbs. oil
2 cloves chopped garlic
1/3 cup water

Cut catfish into small chunks. You don't want the pieces too small or they will break up and you don't want this. Place in pot. On top of this, place the red pepper, salt, flour, tomato sauce, oil, cloves of garlic and water. Let ingredients get hot, then turn down and cook for about 30 minutes or until fish is tender and sauce has thickened. Do not stir more than necessary as it will break up the fish. Serve over hot cooked rice.

This stew (or gravy) has a taste of its own and believe me, once you have tasted it you will not forget it. The actual red pepper is necessary so don't try to substitute something else as this is what gives it its unique taste. The garlic, you can play with the amount you put in, but it plays a very big part in the taste also.

Learn more about this author, Linda Eoff.
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