Catfish or Other Fillets with Rice

• 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

1. Bring the fish stock to a gentle boil in a medium saucepan or wide skillet with a lid, preferably nonstick.
2. Add the rice and bring to a boil; turn the heat to medium-low and cover.
3. Cook for 15 minutes, or until the water is nearly absorbed and the rice nearly tender.
4. Turn the heat to low and stir in the tomatoes with their juices, the butter, and the Madeira.
5. Gently fold in the fish pieces, cover, and simmer for another 15 minutes, or until the fish is cooked and heated through.
6. Serve hot.

fish, longgrain rice, tomatoes, butter, madeira, bass

Taken from www.epicurious.com/recipes/food/views/catfish-or-other-fillets-with-rice-386192 (may not work)