INGREDIENTS:
- 4 (5-8 ounce) catfish fillets (cubed)
- 1/2 cup olive oil
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup red bell pepper, diced
- 1 cup tomato, diced
- 1 tbsp garlic, diced
- 1/2 cup andouille sausage, diced
- 1 cup frozen peas
- 4 1/2 cups fish stock
- 3 cups raw rice
- salt and cracked black pepper to taste
- 1/2 cup sliced green onions
METHOD:
Preheat oven to 350 degrees F. In a paella pan or other ovenproof
baking dish, heat olive oil over medium-high heat. Sauté
onions, celery, bell pepper, tomato, garlic and andouille until
vegetables are wilted, approximately 3-5 minutes. Add frozen peas
and blend well into mixture. Add fish stock, bring to a rolling
boil and reduce to simmer. Add cubed catfish, stirring once. Add
rice and season to taste using salt and pepper. Blend in sliced
green onions. Cover pan with aluminum foil and bake 45 minutes to
1 hour. Remove from oven, stir and allow to set 30 minutes before
serving. |
