Creole Catfish Stew Recipe

Name: Creole Catfish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.
3
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.
4
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.

670

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Creole Catfish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Catfish Stew

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