Creole Catfish Stew

Creole Catfish Stew
Photo by © Melanie Acevedo

Ingredients

  • ½ cup dry white wine
  • 1 onion, chopped
  • 2 pounds catfish fillets, cut into 1 1/2-inch pieces
  • 2 tablespoons cooking oil
  • 1 teaspoon salt
  • 3 cups canned low-sodium chicken broth or homemade stock
  • 2 cups fresh (cut from about 3 ears) or frozen corn kernels
  • + 10 more ingredients
    • 2 tablespoons chopped fresh parsley
    • 2 ribs celery, cut into 1/2-inch slices
    • ½ teaspoon Tabasco sauce
    • 2 cups frozen baby lima beans (one 10-ounce package)
    • 1 green bell pepper, cut into 1/2-inch strips
    • ½ teaspoon fresh-ground black pepper
    • ½ teaspoon dried oregano
    • ½ teaspoon dry mustard
    • 1 teaspoon dried thyme
    • 1 ¾ cups canned crushed tomatoes in thick puree

1. 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...

View full recipe at My Recipes

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