Catfish Creole

Catfish in stewed tomatoes and oregano over rice.

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2 cups water

1 cup uncooked long-grain rice

1 pound catfish fillets

1 (16 ounce) can stewed tomatoes, with liquid

2 teaspoons dried minced onion

1 teaspoon chicken bouillon granules

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

1/8 teaspoon hot pepper sauce

In a small saucepan, bring the 2 cups of water to a boil. Stir in the rice and return to a boil; reduce the heat. Cover and simmer for 20 minutes or until the rice is tender and the water is absorbed.

Using a very sharp knife, cut the catfish into 3/4 inch pieces; set aside.

In a medium saucepan, combine the tomatoes (with juices), dried onions, bouillon granules, dried oregano, garlic powder and hot-pepper sauce; bring to a boil and stir in the catfish pieces.

Cover and cook over medium heat for 5 to 8 minutes or until the fish flakes easily when tested with a fork and is opaque all the way through.

Serve the fish mixture over the rice.

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