Name: Creole Catfish Stew
Yield: 4
Ingredients: 2 tbsp. Cooking oil -; 1 onion -; 2 ribs celery -; 1 green bell pepper -; 1 tsp. dried thyme -; 1/2 tsp. dried oregano -; 1/2 tsp. dry mustard -; 1/2 tsp. Tabasco sauce -; 1/2 tsp. fresh-ground black pepper -; 1 tsp. salt -; 1/2 c. dry white wine -; 1 3/4 c. canned crushed tomatoes in thick puree -; 3 c. canned low-sodium chicken broth or homemade stock -; 2 c. frozen baby lima beans (one 10-ounce package) -; 2 c. fresh (cut from about 3 ears) or frozen corn kernels -; 2 lb. catfish fillets -; 2 tbsp. chopped fresh parsley -

Ingredients for - Creole Catfish Stew

1. 2 tbsp. Cooking oil

2. 1 onion

3. 2 ribs celery

4. 1 green bell pepper

5. 1 tsp. dried thyme

6. 1/2 tsp. dried oregano

7. 1/2 tsp. dry mustard

8. 1/2 tsp. Tabasco sauce

9. 1/2 tsp. fresh-ground black pepper

10. 1 tsp. salt

11. 1/2 c. dry white wine

12. 1 3/4 c. canned crushed tomatoes in thick puree

13. 3 c. canned low-sodium chicken broth or homemade stock

14. 2 c. frozen baby lima beans (one 10-ounce package)

15. 2 c. fresh (cut from about 3 ears) or frozen corn kernels

16. 2 lb. catfish fillets

17. 2 tbsp. chopped fresh parsley

How to cook deliciously - Creole Catfish Stew

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.