Creole Catfish Stew

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.
Creole Catfish Stew
Creole Catfish Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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. 2. 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.

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