Unless you caught your own, the chances are you will purchase farm-raised catfish from Mississippi. Turns out catfish contains fatty acids, provides a complete protein, low in calories, fat and mercury.
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, and pepper. Add the wine and cook until almost evaporated about 4 minutes.
Add the tomatoes and Redi-Base Seafood stock 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 bring back to a simmer, and cook until just done about 2 minutes. Serve topped with the parsley. Salt to taste.
Food for Thought
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.