Ingredients

• Ingredients
  1. 2 tablespoons cooking oil
  2. 1 onion, chopped
  3. 2 ribs celery, cut into 1/2-inch slices
  4. 1 green bell pepper, cut into 1/2-inch strips
  5. 1 teaspoon dried thyme
  6. 1/2 teaspoon dried oregano
  7. 1/2 teaspoon dry mustard
  8. 1/2 teaspoon Tabasco sauce
  9. 1/2 teaspoon fresh-ground black pepper
  10. 1 teaspoon salt
  11. 1/2 cup dry white wine
  12. 1 3/4 cups canned crushed tomatoes in thick puree
  13. 3 cups canned low-sodium chicken broth or homemade stock
  14. 2 cups frozen baby lima beans (one 10-ounce package)
  15. 2 cups fresh (cut from about 3 ears) or frozen corn kernels
  16. 2 pounds catfish fillets, cut into 1 1/2-inch pieces
  17. 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.