600 g./1 lb. 6 oz. catfish - 2 meat stock cubes - 1 cup chopped onions - 1/2 cup chopped green pepper - 1/2 cup chopped parsley - 1 clove chopped garlic - 3 tablespoons olive oil - 200 g./7 oz. tomato - 250 g./9 oz. gumbo (this tropical vegetable can be bought in tins in Oriental delicatessens or replaced with a small peeled eggplant) – small 1/2 teaspoon thyme - 1 bay leaf - 1 cup rice - salt – freshly ground white pepper.
Wash and rinse catfish, cut into pieces and cook in water and stock over a low flame in a covered recipient for 15’; take out fish and keep separate. In a casserole, heat the oil, simmer onion with pepper, parsley and garlic, add some of the fish’s cooking liquid and tomato. Cut gumbo (or eggplant) into slices and add to sauce, add salt, pepper, thyme and bay leaf. Cover and gently keep close to boil for 30’.
Remove bones from cold fish and coarsely chop with hands. Add to sauce and cook for 5’. Remove bay leaves, cook rice “al dente” in salted water, drain and arrange on serving dish. Pour over catfish and serve hot . |
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Ca’ d’Archi Chardonnay - Alto Adige DOC
Santa Margherita
Very fine wine from Chardonnay grapes from Alto Adige, fermented in oak casks from central France, refined for a further thirteen months in casks and bottled until consumption. Full hay color, full-bodied and harmonious. Bouquet of crusty bread and vanilla. Very fine taste with hints of artemisia and vanilla.
Serve at 12°-14°.
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the Mississippi Delta the French colonizers came into
contact with the Spanish, giving rise to a highly cultivated
cuisine which was also encouraged by the variety and the
abundance of different products which could be grown in
the sub-tropical climate. The resulting dishes became
known as “Creole” with New Orleans as their center. However,
they were to stretch up and down most of the southern
states. Many of the dishes were based on gumbo, a sticky
vegetable called bamia in Europe.
