Catfish Creole

• 1/4 cup each chopped onion, celery and green pepper
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 3/4 cup chicken broth
• 1 tablespoon tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon each dried basil, oregano and thyme
• 1/8 teaspoon each white, black and cayenne pepper
• Dash paprika
• 1/2 cup diced fresh tomato
• 1 pound catfish or orange roughy fillets
• Hot cooked rice
• Minced fresh parsley

1. In a small skillet, saute the onion, celery and green pepper in oil until tender. Add the garlic; cook 1 minute longer. Add the broth, tomato paste and seasonings. bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in tomato.
2. Arrange fillets in a greased 13-in. x 9-in. baking dish; top with vegetable mixture. Bake, uncovered, at 375u0b0 for 15-20 minutes or until fish flakes easily with a fork. Serve over rice; sprinkle with parsley.

onion, olive oil, garlic, chicken broth, tomato paste, salt, basil, each white, paprika, tomato, rice, fresh parsley

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