Catfish And Black Bean Stew - cooking recipe

Ingredients

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

Preparation

Heat 2 teaspoons oil in large skillet over low heat. Add onion; cover and cook, stirring occasionally, for 7 minutes or until tender.
Add green pepper, garlic, and 1 teaspoon oil; cover and cook, stirring occasionally, 5 minutes.
Stir in beans, tomato, clam broth and oregano; cover and cook 5 minutes over moderate heat.
Meanwhile, rub catfish with allspice, cloves and ground red pepper.
Heat remaining tablespoon oil in second large skillet over high heat.
Add fish; saute on one side until fish has colored, about 3 minutes.
Turn fish over and place, colored side up, on top of beans in first skillet.
Cover and cook over moderate heat for 5 to 7 minutes or until fish is cooked through.