One-Pot Catfish Tomato Stew - alive magazine

Ingredients

• 1 Tbsp (15 mL) grapeseed oil or other oil of choice
• 1 yellow onion, finely diced
• 1 large carrot, chopped
• 1 lb (450 g) potatoes (about 2 medium sized), cut into 1/2 in (1.25 cm) cubes
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 1 cup (250 mL) dry white wine
• 2 - 13 oz (398 mL) cans diced fire-roasted tomatoes
• 1 cup (250 mL) low-sodium chicken broth
• 1 tsp (5 mL) paprika, preferably smoked
• 1 tsp (5 mL) dried thyme
• 1/4 tsp (1 mL) sea salt
• 1/4 tsp (1 mL) ground black pepper
• 1 1/2 lb (750 g) catfish fillets, sliced into 1 in (2.5 cm) pieces
• Fresh parsley, for garnish