Catfish Creole Stew

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.
This is a recipe with lima beans, corn,
and chunks of creole catfish, this stew
has a spicy heat level that is moderate,
but you can increase the spiciness by
adding more Tabasco sauce or cayenne pepper.

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 (one 10-ounce package)
2 cups fresh (cut from about 3 ears) or frozen corn kernels
2 pounds catfish fillets, cut into 1 1/2-inch pieces
2 tablespoons chopped fresh parsley

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.
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.
2.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.
Serve topped with the parsley.