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 (1cup) 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)

Method of preparation

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.