| 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. * 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. 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. |