Preparation Time: 15 Minutes
Total Time: 40 Minute
2 tablespoons cooking oil
1 onion, chopped
2 ribs celery, cut into 1/2-inch slices
1 green bell pepper, cut into 1/2-inch strips
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dry mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon fresh-ground black pepper
1 teaspoon salt
1/2 cup dry white wine
1 3/4 cups canned crushed tomatoes in thick puree
3 cups canned low-sodium chicken broth or homemade stock
2 cups frozen baby lima beans (one 10-ounce package)
2 cups fresh (cut from about 3 ears) or frozen corn kernels
2 pounds catfish fillets, cut into 1 1/2-inch pieces
2 tablespoons chopped fresh parsley
Ina large pot, heat the oil over moderate heat. Add the onion, celery,and bell pepper and cook, stirring occasionally, until the onion istranslucent, about 5 minutes. Stir in the thyme, oregano, mustard,Tabasco sauce, pepper, and 1/2 teaspoon of the salt. Add the wine andcook until almost evaporated, about 4 minutes.
Add the tomatoesand 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 3minutes. Stir in the corn and simmer 4 minutes more. Add the catfishand the remaining 1/2 teaspoon salt, bring back to a simmer, and cookuntil just done, about 2 minutes. Serve topped with the parsley.
Catfishhas a firm texture all its own, but you can easily substitutemoderately firm, white-fleshed fillets such as rockfish, grouper,pollack, and striped bass.