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.Plus: More Soup Recipes and Tips
April 2011
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Credit:
© Melanie Acevedo
Recipe Summary
Ingredients
Directions
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.