Catfish Tomato Leek Stew

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

Place canola oil in a frying pan and gently cook the catfish on medium
heat without burning it. When the catfish is flaky or 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.

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