Creole Catfish Stew

  • Active Time 15m
  • Total Time 40m

Serves 4

Full of lima beans, corn and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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.

ingredients

  • 2 tablespoons 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 dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon Tabasco sauce
  • 1/2 teaspoon fresh-ground black pepper
  • 1 teaspoon salt
  • 1/2 cup dry white wine
  • 1 3/4 cups canned crushed tomatoes in thick puree
  • 3 cups canned low-sodium chicken broth or homemade stock
  • 2 cups frounceen baby lima beans (one 10-ounce package)
  • 2 cups fresh (cut from about 3 ears) or frounceen corn kernels
  • 2 pounds catfish fillets, cut into 1 1/2-inch pieces
  • 2 tablespoons chopped fresh parsley

directions

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 3179

nutrition information per serving

501 calories; 14g total fat; 132mg cholesterol; 1022mg sodium; 39g carbohydrates; 8g fiber; 50g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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