Green Tomato Stew with Pan Fried Catfish
1 catfish fillet
3 cloves garlic, minced
4 Tbsp. butter
1 cup chopped celery
2 seeded and diced poblano peppers
8 green plum tomatoes, chopped
1/4 cup rice flour
3 cups chicken stock
cajun seasoning mix
salt to taste
Bob's Red Mill corn flour for dredging
Melt butter in a heavy bottomed saucepan, add rice flour and stir to combine. With heat on low, allow roux to cook down until caramel colored. Add garlic, celery and peppers and allow to cook a few minutes. Add tomatoes and chicken broth. Allow to simmer about an hour or until vegetables are well done. Thin with more chicken broth as needed.
Prepare the catfish by dredging in corn flour and a few pinches of salt, heat a few tablespoons of oil in a frying pan and fry catfish until browned on both sides and cooked through.