CATFISH STEW with RICE

I N G R E D I E N T S
2 medium potatoes
1, 14½-ounce can tomatoes, cut up
1 cup chopped onion
1, 8-ounce bottle (1 cup) clam juice or water
1 cup water
2 cloves garlic, minced
½ head cabbage, coarsely chopped
1 lb catfish fillets
1½ tablespoon Hot ‘n Spicy Seasoning (see recipe on page 19)
sliced green onion for garnish (optional)
2 cups hot, cooked rice (white or brown)
1 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-low heat
for 10 minutes.
2 Add cabbage. Return to boiling. Reduce heat; cook,
covered, over medium-low heat for 5 minutes,
stirring occasionally.
3 Meanwhile, cut fillets into 2-inch lengths. Coat
with Hot ‘n Spicy Seasoning. Add fish to vegetables.
Reduce heat; simmer, covered, for 5 minutes or
until fish flakes easily with a fork.

4 Serve in soup plates, garnished with sliced green
onion. Top with an ice cream scoop of hot, cooked
rice. Or, ladle stew over hot, cooked rice in soup
plates and garnish with green onion.
NUTRITION CONTENT
Per Serving
Makes 4 servings
calories: 355
total fat: 5g
saturated fat: 1.3g
carbohydrates: 49g
protein: 28g
cholesterol: 65mg
sodium: 454mg
dietary fiber: 7g
To reduce sodium, try low-sodium
canned tomatoes.