Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) cooking oil 1 onion , chopped 2 ribs celery , cut into 1/2-inch slices 1 green bell pepper , cut into 1/2-inch strips 1 teaspoon(s) dried thyme 1/20 teaspoon(s) dried oregano 1/20 teaspoon(s) dry mustard 1/20 teaspoon(s) Tabasco sauce 1/20 teaspoon(s) fresh-ground black pepper 1 teaspoon(s) salt 1/20 cup(s) dry white wine 1 3/4 cup(s) canned crushed tomatoes in thick puree 3 cup(s) canned low-sodium chicken broth or homemade stock 2 cup(s) frozen baby lima beans (one 10-ounce package) 2 cup(s) fresh (cut from about 3 ears) or frozen corn kernels 2 pound(s) catfish fillets , cut into 1 1/2-inch pieces 2 tablespoon(s) chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large pot, heat the oil over moderate heat. Add the onion, celery, and bell pepper and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the thyme, oregano, mustard, Tabasco sauce, pepper, and 1/2 teaspoon of the salt. Add the wine and cook until almost evaporated, about 4 minutes. Add the tomatoes and broth to the pot and bring to a boil. Reduce the heat and simmer, partially covered, for 10 minutes. Add the lima beans and simmer for 3 minutes. Stir in the corn and simmer 4 minutes more. Add the catfish and the remaining 1/2 teaspoon salt, bring back to a simmer, and cook until just done, about 2 minutes. Serve topped with the parsley. Fish Alternatives: Catfish has a firm texture all its own, but you can easily substitute moderately firm, white-fleshed fillets such as rockfish, grouper, pollack and striped bass. Wine Recommendation: A light white wine, such as a pinot gris from Oregon or a seyval blanc from the eastern United States, will provide a refreshing counterpoint to the full flavor of the stew.


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