2 medium potatoes
1 14-1/2-ounce can tomatoes, cut up
1 cup chopped onion
1 cup clam juice or water
1 cup water
2 garlic, minced
1/2 head cabbage, coarsely chopped
1 pound catfish fillets
Green onions, sliced, to taste
1-1/2 tablespoon chili and spice seasoning
2 cups cooked rice (white or brown)
Peel potatoes and cut into quarters.
In large pot, combine potatoes, tomatoes and their juice, onion, clam juice, water, and garlic. Bring to boil and reduce heat. Cook covered over medium-low heat for 10 minutes.
Meanwhile, cut fillets into 2-inch lengths. Coat with Chili and Spice Seasoning.
Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with fork.
Serve in soup plates garnished with sliced green onions, if desired.
Serving Suggestion: Serve with scoop of hot cooked rice.
*Note: Reduce the sodium by using low or no added sodium canned tomatoes.
Serving size: 1 cup of stew with 1/2 cup of rice
Recipe makes 4 servings.
Calories: 363; Total Fat: 8g; Saturated Fat: 2g; Cholesterol: 87mg; Sodium: 355mg; Carbohydrates: 44g; Fiber: 4g; Protein: 28g; Potassium: 1,079mg
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