Back in the 1990s, one of my go-to winter recipes was “Cantonese Fish and Vegetable Soup” from Moosewood Restaurant Cooks at Home. It was my favorite way to eat catfish, which back then was a cheap fish. When I made it last year, however, I was really underwhelmed. Had I outgrown my Moosewood Cooks at Home? Was it going to take more than cornstarch dissolved in soy sauce and sesame oil to make me happy?
Today I was lured back to catfish with a deal at the local grocery store. I had no idea what I was going to do with it, but I knew it wouldn’t be Asian.
I have become a big skeptic, though, about “traditional” (i.e., European) spices. The recipes for Southern Catfish stews (and they were all Southern– in fact, I’ve encountered a huge bias against catfish here in the far North) called for corn and lima beans seasoned with mostly thyme and oregano. There wasn’t even garlic in these recipes. But I have to get over myself, because this was delicious! I did a little adapting, exchanging roasted red pepper for green pepper, adding garlic and potatoes and swapping Old Bay seasoning for ground mustard.
I am also grateful for the garden produce I still have: potatoes, canned tomatoes, a jar of roasted red peppers, and frozen corn. This stew turned out to be delightful. Fresh and flavorful– sending us both back to the stove for seconds.
Old Bay Catfish Stew
2 Tbs olive oil
1 medium onion, chopped
2 ribs celery, diced (you can use big pieces, but I’m not big on chunks of celery)
3-4 cloves garlic, chopped fine
2 Tbs roasted red pepper, chopped
1 tsp dried thyme
1/2 tsp dried oregano
1 tsp Old Bay seasoning
1/2 tsp hot sauce (to taste– this was sinus clearing but actually not too hot)
1 tsp salt and pepper
1/2 cup dry white wine
1 quart tomatoes, crushed
1 can chicken broth (or veggie if you’re keeping it closer to vegetarian)
2 cups sliced fingerling potatoes (you could substitute lima beans or other beans)
2 cups corn (frozen or sliced from the cob)
1.5-2 lbs catfish, cut into 1.5 inch pieces
parsley for garnish (optional)
In a dutch oven or large pot, heat the oil. Add the onion and celery and sauté 5 minutes until translucent. Add the garlic and sauté 2 minutes. Stir in the thyme, oregano, Old Bay, hot sauce, salt and pepper and deglaze with the wine. When nearly evaporated, add the tomatoes, broth and potatoes and simmer for 8-10 minutes. Add the corn and catfish and simmer 2-4 minutes, until the catfish is cooked through.
Serve plain or over rice.
Serves 4-6