March 8, 2019

Catfish Stew and Rice

Brown rice

Ingredients

  • 2 medium potatoes
  • 1 14.5-ounce whole tomatoes, cut up
  • 1 cup chopped onion
  • 1 cup (8-ounce bottle) clam juice (or water)
  • 1 cup water
  • 2 cloves garlic, minced
  • ½ head cabbage, coarsely chopped
  • 1 pound catfish fillets
  • 1 ½ teaspoon Hot & Spicy seasoning
  • sliced green onion, for garnish
  • 2 cups hot cooked brown rice

Hot & Spicy Seasoning

  • ¼ cup paprika
  • 2 tablespoon dried oregano, crushed
  • 2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • ½ teaspoon red pepper
  • ½ teaspoon dry mustard

Mix all ingredients

Instructions

Peel potatoes and cut into quarters. In a large pot, combine potatoes, tomatoes, and their juice, onion, clam juice, water and garlic.  Bring to boiling; reduce heat, cook covered over medium high heat for 10 minutes.  Add cabbage and return to boil. Reduce heat. Cook covered over medium low heat for 5 minutes, stirring occasionally. Meanwhile, cut fillets into 2-inch lengths. Coat with Hot & Spicy seasoning. Add fish to vegetables. Reduce heat and simmer, covered for 5 minutes or until fish flakes easily with a fork. Serve in soup plates. Use an ice cream scoop to top with hot rice. Garnish with green onions.

Makes 4 servings

Nutrition Facts

Per serving

  • Calories: 355
  • Total Fat: 5 grams
  • Saturated Fat: 1.3 grams
  • Carbohydrates: 49 grams
  • Protein: 28 grams
  • Cholesterol: 65 milligrams
  • Sodium: 454 milligrams
  • Fiber: 7 grams