| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Vegetarian |
Crook2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 2 |
|
Cloves chopped fresh garlic |
| 1/4 |
c |
Diced white onion |
| 1/4 |
c |
Diced green bell pepper |
| 1/2 |
c |
Shrimp or chicken stock |
| 1 |
cn |
Ground peeled tomatoes with puree; (28 ounce) |
| 1/2 |
ts |
Dry whole oregano |
| 1/2 |
ts |
Ground thyme |
| 1/2 |
ts |
Salt |
| 1/2 |
|
Black pepper |
| 3 |
ds |
Tabasco Sauce; (add more for |
|
|
; spicier sauce) |
| 3 |
ds |
Worcestershire sauce |
INSTRUCTIONS
In a saucepan, heat olive oil and saute the chopped garlic and onion over
high heat until tender.
Reduce the heat to mediumlow and add the bell pepper, shrimp or chicken
stock, tomatoes and remaining seasonings. Simmer the sauce approximately 25
30 minutes until reduced and thickened.
Ladle the sauce lightly over the catfish fillets and garnish with sprigs of
thyme. The sauce is also excellent over white or brown rice as a side dish
or vegetarian treat.
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