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Catfish Stew

by Mary Sacks

Catfish Stew Recipe

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.


  • 2 Tbsp. cooking oil
  • 1 onion, chopped
  • 2 ribs celery, cut into ½ inch slices
  • 1 carrot, cut into ½ inch slices
  • 1 green bell pepper, cut into ½ inch strips
  • 1 tsp. dried thyme
  • ½ tsp. dried oregano
  • ½ tsp. dry mustard
  • ½ cup dry white wine
  • 1¾ cups canned crushed tomatoes in thick puree
  • 3 cups prepared RBC Seafood Stock
  • 2 cups frozen baby lima beans
  • 2 cups fresh or frozen corn kernels
  • 2 lbs. catfish fillets, cut into 1½ inch pieces
  • 2 Tbsp. chopped fresh parsley


  • 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


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Mary Sacks
Mary Sacks


Retired Certified Executive Chef and Educator

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