Preparation:
Place rice in a colander and rinse under running water; drain. In a medium saucepan bring water and salt to boil; add rice. Return to boil; reduce heat. Cover and simmer for 45-55 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 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, sherry (if desired) and ground red pepper. Heat through. Garnish each serving with a slice of lemon and parsley sprig. Note: To lower the sodium content use low sodium chicken broth. |
