Stewed Catfish

Russ Myers


Chock full of lima beans, corn, and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.

Recipe compliments Food & Wine

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4 Servings


15 Min


40 Min


Stove Top


2 Tbsp
cooking oil
1 medium
onion, chopped
2 stalk(s)
celery, cut into 1/2-inch slices
1 medium
green bell pepper, cut into 1/2-inch strips
1 tsp
dried thyme
1/2 tsp
dried oregano
1/2 tsp
dry mustard
1/2 tsp
tabasco sauce
1/2 tsp
fresh-ground black pepper
1 tsp
1/2 c
dry white wine
1 3/4 c
canned crushed tomatoes in thick puree
3 c
canned low-sodium chicken broth or homemade stock
2 c
frozen baby lima beans (one 10-ounce package)
2 c
fresh (cut from about 3 ears) or frozen corn kernels
2 lb
catfish fillets, cut into 1 1/2-inch pieces
2 Tbsp
chopped fresh parsley

Directions Step-By-Step

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, Tabasco sauce, pepper, and 1/2 teaspoon of the salt. Add the wine and cook until almost evaporated, about 4 minutes.
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, about 2 minutes. Serve topped with the parsley.
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.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: Cajun/Creole