CURRIED RICE CATFISH CHOWDER
Golden, corn meal encrusted fried catfish is a renowned staple south of the Mason Dixon, and even in NYC during the New York Mississippi Society’s Annual Picnic in Central Park. But when one needs a catfish culinary change of pace, this is a refreshing start. Delicate and highly cultivated steamed Mississippi catfish and its stock form the base of this hearty chowder, and a light curry imbues each kernel of the flavor sodden Missimati Bayou Bouquet Fragrant White Rice. Coconut’s oil and milk soften and flavor the tender Mississippi sweet potatoes and other vegetables that enrich the colors, texture, and taste of the dish.
2 pounds Mississippi raised Catfish, bone in, skinned
In large stockpot, bring 4 cup water, wine, and vinegar to boil. Add catfish, cover, and simmer until fish is cooked and loose from bones. Using spatula or slotted spoon, carefully remove to plate to cool. When cool, remove meat from bones and place bones back in water to boil for 10 more minutes. Remove bones and discard. After straining stock to remove potential bones, add coconut milk to stock and simmer.