Catfish Soup

• 1 large onion, chopped
• 1/4 cup chopped celery
• 4 garlic cloves, minced
• 2 teaspoons vegetable oil
• 1-1/2 cups chopped, seeded and peeled tomatoes
• 1 cup water
• 2 bay leaves
• 1 strip orange peel (about 2 inches x 1 inch)
• 1 tablespoon minced fresh parsley
• 3/4 to 1 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/8 teaspoon coarsely ground pepper
• Dash cayenne pepper
• 1 catfish fillet or firm whitefish of your choice (about 1/2 pound), cubed

1. In a saucepan, saute the onion, celery and garlic in oil for 3 minutes (some onion pieces will be lightly browned). Stir in the tomatoes, water, bay leaves, orange peel, parsley, salt, thyme, pepper and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Stir in catfish; return to a boil. Reduce heat; cover and simmer for 5 minutes or until fish is tender. Discard bay leaves and orange peel.

onion, celery, garlic, vegetable oil, tomatoes, water, bay leaves, orange, parsley, salt, thyme, ground pepper, cayenne pepper, catfish fillet

Taken from www.tasteofhome.com/recipes/catfish-soup/ (may not work)