Creole Style Catfish Stew Packs a Flavorful Punch
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
Instructions
Creole-Style Catfish Stew Packs a Flavorful Punch serves 4 original recipe by Food & Wine.
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