Seafood Stew

2 garlic cloves
1 med. onion
1 tbsp olive oil
2 med. carrots
2 med. russet potatoes
1 - 15oz can vegetable broth
1 bay leaf
fresh ground pepper to taste
8 oz fresh catfish cut into pieces
1- 6.5 oz can of clams with juice
1- 8 oz can of oysters
2 med. tomotoes-chopped

saute the garlic and onion in the olive oil in a soup pot. Add the carrots an potatoes, brown for 5 minutes. Pour the broth over the vegetables. Add the bay leaf ground pepper and enough water to cover potatoes. Bring to a boil and simmer until the potatoes are soft. Turn up the heat and add the catfish. simmer 3-5 minutes, add clams oysters and tomatoes. Cook another 3-5 minutes (dont overcook, the clams will get tough).

This is not my recipe. It is from Liz Applegate Ph.d. (Runners World)

Number of Servings: 6

Recipe submitted by SparkPeople user RPEITZMEIER.