Creole Catfish Stew
Recipe Date:
July 12, 2015
Serving Size:
4
Cook Time:
00:25:00
Difficulty:
Easy
Measurements:
Imperial (US)
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.
Ingredients
- 2 tbsps 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 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dry mustard
- 1/2 tsp Tabasco sauce
- 1/2 tsp fresh-ground black pepper
- 1 tsp salt
- 1/2 cup Seyval Blanc
- 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 lbs catfish fillets, cut into 1 1/2-inch pieces
- 2 tbsps 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.
NOTES
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 from foodandwine.com