Recipes

Creole Catfish Stew

Name: Creole Catfish Stew
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

5.0

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1 Review

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.Plus: More Soup Recipes and Tips

By Food & Wine Editors

Updated on March 8, 2017

Creole Catfish Stew — Photo: © Melanie Acevedo

Yield:

4

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

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.

Suggested Pairing

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.