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Source: Food and Wine Quick from Scratch

Creole Catfish Stew
Chock-full of vegetables and and chunks of catfish, this Creole-seasoned stew is a Southern delight. You can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 28 minutes
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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 mustard powder
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
2 cups frozen baby lima beans, (one 10-ounce package)
2 cups frozen corn kernels, or fresh (cut from about 3 ears)
2 pounds catfish fillets, cut into 1 1/2-inch pieces
2 tablespoons fresh parsley, chopped




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 ½ teaspoon salt, bring back to a simmer, and cook until just done, about 2 minutes. Serve topped with the parsley.


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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