Chipotle catfish stew

1 onion, sliced 2 tablespoons olive oil 3 cloves garlic, crushed 1 28oz can whole tomatoes Salt and pepper to taste 1 can black olives, sliced in half 1 teaspoon cumin ½ teaspoon ground red chipotle ½ teaspoon oregano 2 cups fresh or frozen peas 1 pound filet of catfish pieces sprinkled with Cajun seasoning ( Emeril's Essence ) Cooked rice

In a dutch oven or similar size pot saute onion in olive oil until wilted. Break up tomatoes with a spoon and add to pot with garlic, salt and pepper. Simmer 5-10 minutes. Add olives, cumin, chipotle and oregano. Simmer another 5-10 minutes. Add peas and cook 5-7 minutes, adding water if necessary. Add fish and cook 7-10 minutes. Serve over rice.