2 pounds catfish fillets cut into 1 1/2-inch pieces
2 ribs celery cut into 1/2-inch slices
3 cups chicken broth low-sodium homemade canned
2 tablespoons cooking oil
1 teaspoon thyme leaves dried
0.5 teaspoon mustard dry
0.5 cup cooking wine dry white
2 cups corn kernels fresh frozen (cut from 3 ears)
2 tablespoons parsley fresh chopped
2 cups baby lima beans frozen (one 10-ounce package)
1 bell pepper green cut into 1/2-inch strips
0.5 teaspoon fresh-ground pepper black
1 onion chopped
0.5 teaspoon oregano dried
1 teaspoon salt
0.5 teaspoon all the tabasco sauce you handle
1.8 cups tomatoes in purée thick canned crushed
Equipment
pot
Directions
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.
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.
Wine Recommendation: A light white wine, such as a pinot gris from Oregon or a seyval blanc from the eastern United States, will provide a refreshing counterpoint to the full flavor of the stew.
