Pat catfish dry and heat butter or oil in heavy stock pot. Add catfish and saute over heat 3 minutes. Add brandy to catfish and flame. Stir gently until flame subsides. Remove catfish; reserve. Add garlic and cook 1 minute. Stir in tomatoes and cook over low heat 2 minutes, stirring. Add fish stock and wine. Bring to a boil. Simmer base 5 minutes. Add corn and coriander along with reserved catfish and any accumulated juices. Simmer 5 minutes. Stir in cream, tarragon and salt and pepper, as needed.

 

To Hold: Keep warm 30-60 minutes at 175 degrees F to 200 degrees F with a minimum internal temperature.

 

To Serve: Serve with warm French bread and a crisp green salad, if desired. 

 

Serving Variations: 

To Go: Serve chowder in a crusty sour dough bread bowl with a sturdy romaine, avocado and cherry tomato salad for a meal on the run.

 

Soup & Sandwich Combo: Serve chowder with a corn muffin stuffed with smoked cheese spread, lettuce and tomato. Serve chowder with a small version of the classic Cobb salad and a sour dough roll for even more of a California Connection. 

 

Wellness: To reduce sodium content, substitute fish stock prepared without commercial bases.