Catfish And Black Bean Stew

• 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

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; saute 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.

olive oil, onion, sweet green pepper, garlic, black beans, tomato, clam broth, oregano, catfish fillet, ground allspice, ground cloves, ground cayenne pepper

Taken from www.food.com/recipe/catfish-and-black-bean-stew-332320 (may not work)