1 C. wild rice
4 C. water
1 tsp. salt
1 medium onion, chopped
2 cloves garlic, minced
1/4 C. butter or margarine
1/3 C. all-purpose flour
5 C. chicken broth
1/2 tsp. salt
1/2 tsp. curry powder
1/4 tsp pepper
2 lbs. Mississippi farm-raised catfish fillets, cut into bite sized pieces
2 C. light cream or milk
1/4 C. dry sherry
1/2 tsp. ground red pepper
Very thin lemon slices
Parsley sprigs
Place rice in a colander and rinse under running water; drain. In a medium saucepan bring water and salt to a boil; add rice. Return to boil; reduce heat. Cover and simmer for 45 to 55 minutes or until rice is tender. Drain. Meanwhile, in a large kettle or Dutch oven cook onion, celery, and garlic in butter or margarine until tender. Stir in flour. Add chicken broth, salt, curry powder and pepper. Bring to a boil. Add catfish. Return to boil; reduce heat. Cover and simmer for 15 minutes or until fish flakes easily. Stir in cooked wild rice, light cream or milk, dry sherry and ground red pepper. Heat through. Garnish each serving with a slice of lemon and parsley sprig.
Makes 6 servings.
The Catfish Institute
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