• 2 Tbs. peanut or vegetable oil
• 2 medium onions, sliced
• 1 medium green chili pepper, diced
• 1 red bell pepper, cut into 1/2 inch strips
• 1 small eggplant, cut into 1 inch cubes
• 2 garlic cloves, minced
• 1 tsp. salt
• 1/2 tsp. white pepper
• 1/2 tsp. cayenne pepper
• 1-3/4 cups chicken stock, or canned broth
• 2 small yams, cut into 1 inch cubes
• 1/2 cup peanut butter
• 1 cup hot water
• 4 catfish fillets, cut into 2 inch cubes
• 1/2 lb. fresh okra, sliced (or 10 ounces frozen cut okra, thawed
• 1/8 tsp. hot pepper sauce

Heat oil in a Dutch oven or a large, heavy saucepan over medium heat. Add onions, chili pepper, and bell pepper and sauté for 8 to 10 minutes, or until onions are translucent. Add eggplant, garlic, salt, white pepper and cayenne pepper and sauté for 5 minutes.

Add chicken stock and yams and bring to a boil. Mix peanut butter and hot water in a small bowl and stir into the stew. Reduce heat to medium-low and simmer for 5 minutes, or until broth starts to thicken. Add catfish fillet pieces and okra and simmer for 10 to 12 minutes, or until fish flakes easily when tested with a fork. Season stew with hot pepper sauce to taste and serve.

Courtesy: The Catfish Institute

Per serving: calories 670, fat 35.8g, 46% calories from fat, cholesterol 92mg, protein 42.6g, carbohydrates 50.2g, fiber 11.8g, sugar 13.1g, sodium 785mg, diet points 14.5.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.9, Fruit: 0.0, Bread: 1.4, Lean meat: 5.0, Fat: 4.7, Sugar: 0.0, Very lean meat protein: 0.0

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