Catfish or Other Fillets with Rice

Name: Catfish or Other Fillets with Rice
Yield: makes 4 servings
Ingredients: 2 1/2 cups fish or chicken stock, preferably homemade (page 161 or 160), or water (see headnote); 1 1/2 cups long-grain rice, rinsed and drained; 1 large or 2 medium tomatoes, cored, chopped, and mashed (with their juices), or 1 cup canned chopped tomatoes with their juices; 3 tablespoons butter, melted; 1/4 cup Madeira, sweet sherry, or white wine; 1 to 1 1/2 pounds fillets of catfish, perch, bass, or other freshwater fish or fillets of red snapper, sea bass, halibut, or other firm white saltwater fish, cut into bite-sized pieces

December 14, 2011

Think of this as a simpler take on paella. It’s Eastern European in origin, so it was often made with freshwater fish, but you can use any fillets you want. With a salad, this is a wonderful—and very fast—one-pot meal. If you’re using water instead of stock, you might augment its flavor slightly by simmering it for 15 minutes with a carrot, an onion, and a celery stalk, along with a few peppercorns, a garlic clove, a bay leaf, and a teaspoon of vinegar; strain before proceeding. If you don’t have time for this, that’s fine too—the dish will still be good, even if you just use water.

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