Spicy Roasted Bell Pepper & Catfish Pot

Instructions

1. 1

   Preheat your oven to 220°C (428°F).

2. 2

   Cut the red bell peppers in half, remove seeds, and place them cut side down on a baking tray. Roast for 20 minutes until the skins are charred and blistered.

3. 3

   While the peppers are roasting, peel and dice the potato and onion. Slice the green chilies.

4. 4

   Once the peppers are roasted, transfer them to a bowl and cover with plastic wrap for 5 minutes. Peel off the skins and chop the flesh.

5. 5

   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3 minutes until translucent.

6. 6

   Add the diced potato and green chilies. Cook for another 3 minutes, stirring occasionally.

7. 7

   Stir in the roasted bell peppers, chili powder, cumin, and salt. Mix well.

8. 8

   Add the catfish fillets, cut into bite-sized pieces, to the pot. Stir gently to combine.

9. 9

   Pour in 1 cup of water, bring to a simmer, cover, and cook for 10-12 minutes until the potatoes are tender and the catfish is cooked through.

10. 10

    Taste and adjust seasoning if needed. Sprinkle with chopped parsley before serving.

11. 11

    Serve hot and enjoy your Spicy Roasted Bell Pepper & Catfish Pot!