Moroccan Catfish Over Rice


1/4 cup slivered almonds
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, crushed
2 carrots, sliced
1 red bell pepper, sliced
1 teaspoon coriander
1/2 teaspoon cayenne pepper
1 3/4 cups chicken broth
2 cups water
1 pound catfish, diced
1 cup black eyed peas
1 zucchini, sliced
1 cup rice


lace slivered almonds on a baking sheet and toast in a 350 degree oven for 8 to 10 minutes, or until golden brown; set aside. Heat olive oil in a large, heavy skillet, add chopped onion, and cook over medium heat until softened, about 5 minutes. Add crushed garlic cloves, diagonally cut carrots, sliced red bell pepper, coriander, cayenne pepper, chicken broth, and water. Bring to a boil and cook for 5 minutes. Reduce the heat, add diced catfish, black eyed peas, and sliced zucchini; simmer for 12-15 minutes or until the catfish flakes easily. Meanwhile, prepare rice according to the package instructions. Serve the catfish mixture over the rice and sprinkle with the toasted almonds.

Submitted by Ralph Carr

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