Catfish Stew

by Mary Sacks

Catfish Stew in a red bowl

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 Redi-Base 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


  • 4

Mary Sacks
Mary Sacks


Leave a comment

Comments will be approved before showing up.

Also in Recipes

Two Fresh Heads of Escarole in a Basket
Escarole Soup with Chickpeas

by Mary Sacks

My mother threw chickpeas in everything. I spent most of my culinary life thinking the darker the bean, the

Continue Reading

Summer Time Split Pea Soup
Summer Time Split Pea Soup

by Mary Sacks

If your plan is to eat lighter during the summer months, then Split Pea Soup deserves to be on your menu.

Continue Reading

Bowl of Mushroom Soup
Cream of Mushroom Soup

by Mary Sacks

Mushroom soup doesn't have to taste like chicken. Using Redi-Base Cooking's professional bases has endless

Continue Reading

Are You On Our List?

Subscribe to our newsletter and always be the first to hear about upcoming sales, new products, and exclusive offers.