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Creole Catfish Stew

Source: Quick from Scratch - Fish
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  40 Minutes
  Serves 4
Chock-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.
RECIPE 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 frozen baby lima beans (one 10-ounce package)
2 cups fresh (cut from about 3 ears) or frozen corn kernels
2 pounds catfish fillets, cut into 1 1/2-inch pieces
2 tablespoons chopped fresh parsley
Creole Catfish Stew Recipe at Cooking.com
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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Southern Seafood Specialties
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 501
Fat. Total: 14g
Fiber: 8g
Carbohydrates, Total: 39g
Sodium: 1022mg
% Cal. from Fat: 25%
Cholesterol: 132mg
Protein: 50g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Linda, CA Reviewed: 02/03/2010
Good!!
This is really good. I've made it a couple of times and shared it with friends. We liked it best when we added Pico Pica and lemon juice to our own bowls. I have added this recipe to my collection and will continue to prepare the stew!
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