Stewed Catfish and Bell Peppers

Great southern dish.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1 1⁄2 lbs catfish fillets or 1 1⁄2 lbs  other firm  white-fleshed fish
• 1  onion, chopped
• 1  green and red bell pepper, cut into 1-inch pieces
• 1  garlic clove, minced
• 1  cup  clam juice
• 1  tomatoes, chopped
• 1⁄4 cup cayenne pepper sauce
• 2  tablespoons  minced parsley

Directions

1. On sheet of waxed paper, mix 2 tablespoons flour with 1/2 teaspoon salt. Lightly coat fillets with flour mixture; set aside.
2. Heat 1 tablespoon oil in large nonstick skillet until hot. Add onion, peppers and garlic. Cook and stir 3 minutes or until crisp-tender; transfer to dish.
3. Heat 1 tablespoon oil in same skillet until hot. Cook fillets 5 minutes or until golden brown, turning once. Return vegetables to skillet. Add clam juice, tomato, hot Sauce and parsley. Heat to boiling. Reduce heat to medium-low. Cook, covered, 8 to 10 minutes or until fish flakes with fork. Serve with hot cooked rice, if desired.