Creole Catfish Stew

It is cold here again today. In the low 60's. I'm not ready for this weather. But it is perfect stew and soup weather. After this week of rain I think our gardens will come back with another bounty of goodies. Plus it is going back in the high 70's and 80's next week. If I don't freeze first.

Creole Catfish Stew
serves 4
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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 ( more if you like)
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 (who cares if it's 2 cups)
3 cups canned low-sodium chicken broth or homemade stock
2 cups frozen baby lima beans ( one 10-ounce package)
2 cups fresh (cut from about 3 ears) or frozen kernels
2 pounds catfish fillets, cut into 1 1/2-inch pieces

In a large pot, heat 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. You can increase the spiciness at the end by increasing the Tabasco sauce or adding a bit of cayenne pepper, as written it should give you a moderate heat level.

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 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. Please don't over cook your fish. Serve topped with chopped parsley or cilantro.

This is a fast meal that serves 4. This recipe was adapted from Food & Wine Magazine, and it is by far the best recipe I have found.