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Afghan-Style Catfish Stew

1 ea Large onion, chopped
2 ea Cloves garlic,finely chopped
1/4 c Oil
1 c Water
1 c (28 oz) whole tomatoes drained and chopped
1/2 ts Salt
1/2 ts Ground turmeric
1/2 ts Ground coriander
1/8 ts Pepper
1 1/2 lb Catfish fillets
Snipped chives
Hot cooked basmati rice

Cut catfish into 2-inch pieces. Cook and stir onion and garlic in oil in 10-inch skillet over medium heat until onion is tender and light brown. Stir in water, tomatoes, salt, turmeric, coriander and pepper. Heat to boiling. Reduce heat. Simmer, uncovered, stirring occasionally, 15 minutes. Gently stir fish into vegetable mixture. Cover and cook over medium heat until fish flakes easily with fork, about 5 minutes. Sprinkle with chives. Serve with basmati rice. Catfish is common fare in Kabul during the winter months. This hearty stew, spiced with coriander and turmeric, is a warm and welcome treat.

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