Summer Catfish Chowder - cooking recipe

Ingredients

2 large potatoes
1 large green bell pepper
1 large onion
2 Tbsp. olive oil
3 c. chicken broth
1 can (8 oz.) tomato sauce
1 1/2 tsp. dried thyme
1 1/2 tsp. minced garlic
1 lb. catfish fillets
3 small tomatoes
1 (10 oz.) box frozen okra

Preparation

Scrub potatoes, then cut in 1/2-inch pieces to make about 2 1/2 cups.
Coarsely chop bell pepper and onion.
Heat oil in heavy 4-quart pot over medium-high heat.
Add potatoes, bell pepper and onion.
Cook about 5 minutes until onion is translucent.
Add broth, tomato sauce, thyme and garlic.
Bring to a boil, cover; then reduce heat and simmer about 8 minutes until potatoes are firm tender.
Meanwhile cut fish into 1-inch chunks.
Halve tomatoes, squeeze out seeds and chop coarse.
Add fish, tomatoes and okra to pot.
Bring to a boil, cover and simmer 8 minutes or until fish is barely opaque in center.
Serve hot, warm, or at room temperature with hot pepper sauce.
Yields 4 servings.
Ready in 26 minutes.