I've created a tasty, but simple and easy to
prepare, recipe for Catfish stew. It is quick to
prepare, contains stewed tomatoes for Lycopeine
anti-oxidants, has only four ingredients, tastes
warm and filling, is inexpensive, easy to prepare,
great for college student bachelors and contains
a good balance of Omega-3 and Omega-6 fats. Unlike
most American food, it is free of preservatives,
artificial dyes, partially hydrogenated fats, and
simple sugars added to give it a "buzz," and it
will not cause mood swings if ingested.


Catfish Tomleek Stew


Ingredients:

1 pound Catfish filets, washed to remove impurities
3 organic, vine-ripened Tomatoes, diced
1 cup organic leeks or green onions, diced
2-3 tablespoons canola oil
White pepper and salt to taste



Directions:


Place canola oil in a frying pan and gently
cook the catfish on medium heat without burning it. When
catfish is flaky, signifying that it is cooked, add in the
chopped tomatoes. Continue cooking on medium heat for
five more minutes. The liquid in the catfish and
tomatoes will provide enough liquid to make the stew,
creating a tasty, bright-orange, lightly oily broth.
Add in the chopped leeks and cook for three more minutes.
The leeks are very lightly cooked, almost raw, to give
them a chewy consistency, making the dish chewy. Stir
frequently during cooking. Takes about 15 minutes
start-to-finish. Add white pepper and salt to taste,
and other spices to give it a really gourmet taste
worthy of French restaurants.


Notes:


Experiment with other fish substitues, like Tilapia,
although catfish tastes really good in this recipe.
As always, use fresh, organic or hydroponically-grown
vegetables. Only buy vine-ripened tomatoes, not the
watered-down, vitamin-less, tasteless junk that is
picked before ripening and ripened with ethylene gas
on a truck. Use expeller-pressed oils, not oils extracted
with solvents, which may leave solvent residues in
the oils. When buying organic, you'll pay more, but with
food, you get what you pay for. You pay more but you
get more vitamins and taste in the food. Wonder why
American vegetables are so tasteless compared to vegetables
grown in second-world or third-world countries? Because
in America, food production is "optimized" for
mass-production. Farmers get more tomatoes to market cheaper
if they grow tomatoes to maximize their water content and
pith, and then pick them before they are ripe. But that
results in tasteless watered-down junk tomatoes with
fewer vitamins. America is a first-world nation that, for
some strange reason, has a reduced-quality food supply.

--John