How To Make Creole Catfish Stew
This catfish stew is packed with spiced bell pepper, beans, and corn simmered in an herby broth with a dash of hot sauce for some heat.
Serves:
Ingredients
- 2tbspcooking oil
- 1onion
- 2celery ribs
- 1green bell pepper
- 1tspdried thyme
- ½tspdried oregano
- ½tspdry mustard
- ½tsptabasco sauce
- ½tspfresh ground black pepper
- 1tspsalt
- ½cupdry white wine
- 1¾cupscrushed tomatoes in thick puree,canned
- 3cupslow-sodium chicken broth,canned, or homemade stock
- 2cupsfrozen baby lima beans,(10 oz) package
- 2cupscorn kernels,fresh or frozen (cut from about 3 ears)
- 2lbscatfish fillets
- 2tbspfresh parsley,chopped
Instructions
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In a large pot, heat the oil over moderate heat.
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Add the onion, celery, and bell pepper and cook for about 5 minutes, stirring occasionally until the onion is translucent.
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Stir in the thyme, oregano, mustard, Tabasco sauce, pepper, and ½ teaspoon of the salt.
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Add the wine and cook for about 4 minutes until almost evaporated. Add the tomatoes and broth to the pot and bring to a boil.
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Reduce the heat and simmer for 10 minutes, partially covered.
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Add the lima beans and simmer for 3 minutes. Stir in the corn and simmer 4 minutes more
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Add the catfish and the remaining ½ teaspoon salt, bring back to a simmer, and cook for about 2 minutes until just done.
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Serve topped with parsley.
Recipe Notes
Fish Alternatives: Catfish has a firm texture all its own, but it can be easily substituted with moderately firm, white-fleshed fillets such as rockfish, grouper, pollack and striped bass
Nutrition
- Calories: 565.76kcal
- Fat: 23.33g
- Saturated Fat: 4.07g
- Trans Fat: 0.15g
- Monounsaturated Fat: 11.10g
- Polyunsaturated Fat: 5.37g
- Carbohydrates: 39.66g
- Fiber: 6.80g
- Sugar: 10.26g
- Protein: 45.16g
- Cholesterol: 124.74mg
- Sodium: 1084.11mg
- Calcium: 106.49mg
- Potassium: 1656.98mg
- Iron: 4.19mg
- Vitamin A: 41.50µg
- Vitamin C: 44.83mg
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