Catfish and wild rice soup, Louisiana-style.

Catfish and Wild Rice Soup

1 cup wild rice mix
4 cups water
1 teaspoon salt
1 onion, chopped
1 cup chopped celery
2 garlic cloves, crushed
1/4 cup butter
1/3 cup all-purpose flour
5 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground black pepper
2 pounds catfish, diced
2 cups half and half
1/4 cup sherry
1/2 teaspoon red pepper flakes

1. Place wild rice mix in a colander and rinse under running water; drain. In a medium saucepan, bring water and salt to a boil; add the rice. Return to a boil, reduce the heat, cover, and simmer for 45 to 55 minutes, or until the rice is tender; drain.
2. Meanwhile, in a large kettle, cook chopped onion, chopped celery, and crushed garlic cloves in butter until tender. Stir in flour. Add chicken broth, salt, curry powder, and pepper. Bring to a boil. Add diced catfish. Return to a boil, reduce the heat, cover, and simmer for 15 minutes, or until the fish flakes easily. Stir in the cooked wild rice mix, half-and-half, sherry, and red pepper flakes. Heat through.

Makes 6 servings.