Ingredients
2tbspcooking oil
1onion
2celery ribs
1green bell pepper
1tspdried thyme
½tspdried oregano
½tspdry mustard
½tsptabasco sauce
½tspfresh ground black pepper
1tspsalt
½cupdry white wine
1¾cupscrushed tomatoes in thick puree,canned
3cupslow-sodium chicken broth,canned, or homemade stock
2cupsfrozen baby lima beans,(10 oz) package
2cupscorn kernels,fresh or frozen (cut from about 3 ears)
2lbscatfish fillets
2tbspfresh parsley,chopped
Preparation
In a large pot, heat the oil over moderate heat.
Add the onion, celery, and bell pepper and cook for about 5 minutes, stirring occasionally until the onion is translucent.
Stir in the thyme, oregano, mustard, Tabasco sauce, pepper, and ½ teaspoon of the salt.
Add the wine and cook for about 4 minutes until almost evaporated. Add the tomatoes and broth to the pot and bring to a boil.
Reduce the heat and simmer for 10 minutes, partially covered.
Add the lima beans and simmer for 3 minutes. Stir in the corn and simmer 4 minutes more
Add the catfish and the remaining ½ teaspoon salt, bring back to a simmer, and cook for about 2 minutes until just done.
Serve topped with parsley.
