Okra Catfish Stew

• 6 U.S. Farm-Raised Catfish Fillets, cut into bite-size pieces
• 2 tablespoons vegetable oil
• 1 large yellow onion, diced
• 2 14-ounce cans diced tomatoes
• 4 cups tomato juice
• 1 16-ounce box frozen okra
• 3 dried bay leaves
• ¼ teaspoon dried thyme
• ¼ teaspoon dried oregano
• 1 large baking potato, cut into bite-size pieces
• 2 tablespoons seafood seasoning, such as Old Bay
• ¼ cup sugar
• 1½ tablespoons cider vinegar
• ½ teaspoon hot sauce
• Salt and pepper to taste

1. Place large stock pot over medium high heat for 1 minute; add oil. Add onion; cook 3 minutes or until translucent.2. Add tomatoes, tomato juice, okra, bay leaves, thyme, oregano and potatoes. Bring to a simmer and cook 10 minutes.
3. Sprinkle catfish with seafood seasoning. Add catfish; continue to simmer 6 minutes or until catfish is cooked through.
4. Add sugar, vinegar and hot sauce; season with salt and pepper to taste.

Serves 10

Recipe provided by The Catfish Institute.