Recipe - Jim Bardsleys Catfish Courtbouillon

Cooked rice
Roux; (see below)
1 One half pound Catfish filets; cut in 2"
pieces, (or as much as will
be eaten immediately)
1 cn Progresso Crushed Tomato
Puree
1 cn (large) whole tomatoes
1 Bell pepper; seeded, 1/2
minced & One half chopped
1/3 cup Dried basil
1/3 cup Dried Italian seasoning
1 tablespoon Crushed red pepper
1 teaspoon White pepper
1 teaspoon Black pepper
One half cup Red wine
One half cup Dry sherry
3 Stalks celery; 1/5 minced,
4/5 chopped
1 small Bunch green onions; 1/5
minced, 4/5 chopped
7 Cloves garlic; crushed and
minced
1 Lemon; halved
Dried chipoltes; to taste

I'm a huge fan of chipoltes. I get dried chipoltes in big bags from
Pendery's in Ft. Worth ( my personal favorite spice store) and use them in
gumbos, soups, stews...anything with a liquid base that has to cook for a
while. They add a smoky hot subtle undercurrent to the dish absolute
killer in my catfish courtbullion (recipe below).

Courtbouillon: In a 4 quart pot, combine tomatoes; basil; white, black &
red peppers; Italian seasoning; red wine; sherry; chopped celery & bell
pepper;dried chipoltes; and juice from One half of squeezed lemon. Cover and
simmer for 1 to 3 hours. Add water as needed to maintain volume.

Rice: Prepare at least 2/3 cup cooked long grain white rice per person.
Cook according to directions for 20 minutes.

Microwave Roux

One half cup non flavored oil

One half cup white flour

Whisk oil and flour in a large Pyrex cup. Microwave 4 minutes on High and
whisk. Microwave 2 minutes on High and whisk. Repeat at 1 minute intervals
until dark brown. Cool 2 to 4 minutes. Whisk minced celery & bell pepper,
green onions and garlic into roux. Note: Commercially or regularly prepared
roux may be used.

Final Preparations: Stir roux mixture into courtbouillon. Add fish. DO NOT
STIR AFTER ADDING FISH AS IT BREAKS THE FISH. Cover and simmer for 15
minutes. Before serving, squeeze juice from One half lemon on top of court
bouillon. (Do not stir!)

Service: Place a portion of rice in the center of each individual soup
bowl. Gently ladle catfish and courtbouillon over rice. Serve as an entree
with a robust red wine, green salad and French bread.

Leftovers: Remove and discard all fish pieces from courtbouillon before
refrigerating. Before serving, warm courtbouillon, add fresh catfish, cover
and simmer for 15 minutes. Add lemon juice. Serve over rice.

Posted to CHILEHEADS DIGEST by Jim Bardsley bardsljr@umdnj.edu on May
21, 1998