Creole-Style Catfish Stew
Recipe GLPR0839f277745087
A vibrant and zesty Creole catfish stew loaded with fresh vegetables, aromatic spices, and tender fish pieces simmered in a tomato-based broth. This one-pot meal is ready in just 30 minutes and delivers authentic Louisiana flavor with every spoonful.
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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
2 cups fresh or frozen corn kernels
2 pounds catfish fillets, cut into 1 1/2-inch pieces
2 tablespoons chopped fresh parsley
Directions
Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, celery slices, and bell pepper strips. Sauté the vegetables for 5 minutes, stirring occasionally, until they begin to soften.
Stir in the dried thyme, oregano, dry mustard, Tabasco sauce, black pepper, and salt. Mix well and cook for about 1 minute until fragrant.
Pour in the dry white wine and use a wooden spoon to deglaze the pot, scraping up any flavorful browned bits from the bottom. Let it simmer for 1 minute.
Add the crushed tomatoes and chicken broth, stirring to combine. Bring the mixture to a gentle boil, then reduce heat to medium.
Stir in the frozen lima beans and corn. Return the broth to a simmer and cook for 5 minutes.
Carefully add the catfish pieces to the stew, gently stirring to distribute them evenly. Maintain a gentle simmer and cook for 8 to 10 minutes, until the fish is cooked through and flakes easily with a fork. Do not overcook.
Remove from heat and stir in the fresh chopped parsley. Taste and adjust seasoning as needed. Ladle into bowls and serve hot.
