Catfish and Shrimp Stew
1-pound catfish fillet
2 tablespoons olive oil
2 ribs of celery, chopped
1 cup chopped onion
1 teaspoon kosher salt
½ teaspoon black pepper
5 cloves garlic, chopped
1 serrano pepper, finely chopped (optional)
1/2 teaspoon dried thyme
6 medium tomatoes, pureed
1-quart seafood stock
2 bay leaves
1 1/2 tablespoon tomato paste
½ teaspoon Worcestershire sauce
3 medium russet potatoes, peeled and cubed
1 teaspoon sugar
2 cups fresh okra, chopped into 2-inch slices
Hot, steamed rice
Place the olive oil in a large pot over medium heat. Add the onion and celery and cook 3-4 minutes or until tender. Add the garlic, serrano pepper and thyme and cook for one minute.
Add the tomatoes and Worcestershire sauce and stir to combine. Whisk the tomato paste into the stock and add to the pot. Stir to combine and bring to a boil. Reduce heat to medium low and simmer five minutes.
Add the potatoes and sugar. Bring to a boil then reduce to low and simmer for 25 minutes.
Add the okra and cook for 10 minutes then and the catfish and cook an additional 10 minutes. Add the shrimp, stir to combine and cook 1-2 minutes. Turn off the heat and let stand in the pot for three minutes.
Serve over hot steamed rice.