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by Bruce and Elaine Ingram
2 / 2
by Bruce and Elaine Ingram
4
SERVINGS
Our friend Laura Pole has relatives in Louisiana and proved to be the inspiration for this catfish creole recipe. This entrée goes equally well with fresh vegetables or rice. You can increase the “heat” by adding crushed red pepper.
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/3 cup diced carrot
- 1/2 cup diced green bell pepper
- 1/2 cup sliced celery
- Garlic clove, minced
- 2 cups tomato sauce
- Bay leaf
- 4 sprigs fresh thyme
- 1 tablespoon Worcestershire sauce
- 1 tablespoon miso paste
- 1 teaspoon fish sauce
- 1/2 to 3/4 cup previously cooked mushrooms
- 1/4 cup dry white wine
- 1 tablespoon lemon zest
- 2 pounds catfish
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
Directions
- In large skillet, heat olive oil over medium heat.
- Add onion, carrot, bell pepper, and celery to skillet. Sauté about 8 minutes to start tenderizing. Add garlic and sauté another 2 minutes.
- Pour tomato sauce over vegetables. Put bay leaf and thyme sprigs into tomato sauce and stir.
- Add Worcestershire sauce, miso paste, and fish sauce. Cook over medium-low heat for 15 minutes. Add mushrooms.
- Stir in white wine and lemon zest.
- Sprinkle catfish with salt, pepper, and garlic powder.
- Place catfish into tomato sauce mixture. Spoon mixture over catfish. Cover and cook until catfish is flaky, about 10 to 15 minutes.
- Remove bay leaf and thyme sprigs before serving. Adjust with more salt and pepper if desired.
For more Locavore Meals made with homegrown tomatoes
Locavore Meals: Chicken with Tomato Sauce and Tomato Soup with Venison Roast
Bruce and Elaine Ingram co-wrote Living the Locavore Lifestyle about hunting, fishing, and gathering wild fruits and nuts for food, plus recipes. For more info: BruceIngramOutdoors@Gmail.com.
Originally published in the July/August 2025 issue of Grit magazine and regularly vetted for accuracy.
