Creole Catfish

• 1 cup chopped onion
• 1 cup chopped celery
• 1/3 cup each red, yellow & green pepper, chopped
• 4 cloves garlic, minced
• 3 Tbsp. olive oil
• 2 can low sodium chicken broth
• 2 tsp. Italian seasoning
• 1 tsp. cumin seeds, crushed
• 1 tsp. salt
• 1 tsp. black pepper
• ½ tsp. paprika
• ½ tsp. chipotle pepper
• 1 cup diced fresh tomatoes
• 4 catfish fillets

In deep skillet, heat olive oil.  Add onion, celery, peppers and garlic.  Sauté until tender.  Add chicken broth, tomato paste and spices.  Bring to a boil and simmer about 5 minutes.  Remove from heat and stir in fresh tomatoes.  Place catfish fillets in a greased baking dish or Dutch oven.  Top with vegetable mixture.  Bake at 375-degrees about 25 – 30 minutes.  Serve over rice.  (Note:  If cooking in the oven at home, cook uncovered.)