Jim Bardsleys Catfish Courtbouillon

Im a huge fan of chipoltes. I get dried chipoltes in big bags from Penderys 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 1/2 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 1/2 cup non flavored oil 1/2 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 1/2 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 CHILE-HEADS DIGEST by Jim Bardsley <bardsljr@umdnj.edu> on May 21, 1998