Catfish Stew and Rice 2018-03-05T09:27:47-05:00

Catfish Stew and Rice

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

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

Hot & Spicy Seasoning
¼ cup paprika
2 Tbsp. dried oregano, crushed
2 tsp. chili powder
1 tsp. garlic powder
1 tsp black pepper
½ tsp. red pepper
½ tsp. dry mustard

Mix all ingredients

 

Nutrition Information (per serving)

Calories 355, Total Fat 5 grams, Saturated Fat 1.3 grams, Carbohydrates 49 grams, Protein 28 grams, Cholesterol 65 mg, Sodium 454 mg, Fiber 7 grams