Catfish and Black Bean Stew

From the Family Circle Cookbook. My family thought is was a little bland, they suggested adding some more spice to it next time.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 1  large onion, finely chopped
• 1  large  sweet green pepper, cored, seeded, and cut into 1/2 inch dice
• 2  garlic cloves, finely chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1⁄2 cup  chopped canned tomato
• 1⁄2 cup clam broth
• 1⁄4 teaspoon  leaves oregano, crumbled
• 1  lb catfish fillet
• 1⁄8 teaspoon ground allspice
• 1⁄8 teaspoon ground cloves
• 1⁄8 teaspoon ground cayenne pepper

Directions

1. Heat 2 teaspoons oil in large skillet over low heat. Add onion; cover and cook, stirring occasionally, for 7 minutes or until tender.
2. Add green pepper, garlic, and 1 teaspoon oil; cover and cook, stirring occasionally, 5 minutes.
3. Stir in beans, tomato, clam broth and oregano; cover and cook 5 minutes over moderate heat.
4. Meanwhile, rub catfish with allspice, cloves and ground red pepper.
5. Heat remaining tablespoon oil in second large skillet over high heat.
6. Add fish; sauté on one side until fish has colored, about 3 minutes.
7. Turn fish over and place, colored side up, on top of beans in first skillet.
8. Cover and cook over moderate heat for 5 to 7 minutes or until fish is cooked through.