Catfish Stew

by Mary Sacks

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.

Ingredients

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

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, 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.
Other Stock options are RC Low Sodium Bases or any of our other selection of seafood bases, such as RC No Added MSG Shrimp Base or RC No Added MSG Lobster Base.