Jim Bardsley's Catfish Courtbouillon
| Yield: | 1 Servings |
| Categories: |
| Cooked rice | ||
| Roux; (see below) | ||
| 1 1/2 | lb | 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 & 1/2 chopped | |
| 1/3 | c | Dried basil |
| 1/3 | c | Dried Italian seasoning |
| 1 | tb | Crushed red pepper |
| 1 | ts | White pepper |
| 1 | ts | Black pepper |
| 1/2 | c | Red wine |
| 1/2 | c | Dry sherry |
| 3 | Stalks celery; 1/5 minced, 4/5 chopped | |
| 1 | sm | Bunch green onions; 1/5 minced, 4/5 chopped |
| 7 | Cloves garlic; crushed and minced | |
| 1 | Lemon; halved | |
| Dried chipoltes; to taste |
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