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