Creole Catfish Stew Recipe

In a large pot, heat the oil over moderate heat.

Add the onion, celery, and bell pepper and cook for about 5 minutes, stirring occasionally until the onion is translucent.

Stir in the thyme, oregano, mustard, Tabasco sauce, pepper, and ½ teaspoon of the salt.

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.

Reduce the heat and simmer for 10 minutes, partially covered.

Add the lima beans and simmer for 3 minutes. Stir in the corn and simmer 4 minutes more

Add the catfish and the remaining ½ teaspoon salt, bring back to a simmer, and cook for about 2 minutes until just done.

Serve topped with parsley.