SERVES 6

• 2 pounds fresh catfish, pan-dressed and skinned


• 1-1/2 cups uncooked regular rice (long grain, converted)


• 1 medium onion,chopped


• 1 medium-size green pepper, chopped


• 2 tablespoons vegetable oil


• 2 (15-ounce) cans tomato sauce with tomato bits


• 1 (2-ounce) jar diced pimientos, drained


• 1 tablespoon sugar


• 1/2 teaspoon salt


• 1/4 teaspoon pepper

Place catfish in a large Dutch oven; cover with water, Bring to a boil, reduce, heat and simmer 10 minutes or until fish flakes easily when tested with a fork. Drain fish, reserving 3 1/3 cups broth. Cool fish slightly; remove flesh from bone in large pieces. Set aside. Bring reserved broth to a boil in medium saucepan; add rice; cover and simmer 20 minutes. Saute onion and green pepper in oil until tender. Add tomato sauce, pimientos, sugar, and seasonings; cover and simmer 10 minutes, Add catfish; cover and simmer 5 minutes. Serve over hot rice.