Catfish stew and rice

Recipe Information

Ingredients

• 2 medium potatoes

• 1 (14 ½ ounce can) chopped tomatoes

• 1 cup onion, chopped

• 1 cup clam juice or water

• 1 cup water

• 2 cloves garlic, minced

• ½ head cabbage, coarsely chopped

• 1 pound catfish fillets

• 1 ½ tablespoon chili powder

• 2 cups rice (brown or white), cooked

• Green onion, sliced, for garnish

Directions

• Start by peeling the potatoes and slicing them into quarters.

• In a large pot, heat the potatoes, tomatoes (plus juice), onion, clam juice, water, and garlic over high heat until boiling.

• Reduce the heat to medium-low, cover, and cook for 10 minutes.

• Add the cabbage to the pot. Increase heat to high, boil, then reduce heat to medium-low and cook covered for 5 minutes. Stir occasionally.

• Cut the catfish fillets into 2-inch pieces, and coat them with chili powder. Add the fish to the pot, reduce heat, and simmer for 5 minutes.

• Serve with a side of rice and topped with sliced green onions to taste.

Nutrition (per serving)

• Calories: 363 cal

• Total fat: 8g

• Saturated fat: 2g

• Cholesterol: 87mg

• Sodium: 355mg

• Potassium: 1,079mg

• Carbohydrate: 44g

• Fiber: 4g

• Protein: 28g