Ingredients
2 tbsp. Cooking oil
1 onion
2 ribs celery
1 green bell pepper
1 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. dry mustard
1/2 tsp. Tabasco sauce
1/2 tsp. fresh-ground black pepper
1 tsp. salt
1/2 c. dry white wine
1 3/4 c. canned crushed tomatoes in thick puree
3 c. canned low-sodium chicken broth or homemade stock
2 c. frozen baby lima beans (one 10-ounce package)
2 c. fresh (cut from about 3 ears) or frozen corn kernels
2 lb. catfish fillets
2 tbsp. chopped fresh parsley
Preparation
Step 1In 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.Step 2Add 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.Step 3Fish 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.Step 4Wine 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.
