Catfish Stew and Rice
Makes:
4 servings
Chili and spice seasoning give this seafood stew a punch of flavor. Serve it with brown rice for added whole grains.
Ingredients
- 2 medium potatoes
- 1 can low-sodium diced tomatoes (14.5 ounce can)
- 1 cup chopped onion
- 2 cups water
- 2 garlic cloves (minced)
- 1/2 head of cabbage (coarsely chopped)
- 1 pound catfish fillets
- 1 1/2 tablespoons Chili and Spice Seasoning
- green onion (sliced, as needed)
- 2 cups cooked brown rice
Directions
- Wash hands with soap and water.
- Cut potatoes into quarters.
- In large pot, combine potatoes, tomatoes and their juice, onion, water, and garlic. Bring to boil and reduce heat. Cook covered over medium-low heat for 10 minutes.
- Add cabbage and return to boil. Reduce heat. Cook covered for 5 minutes, stirring occasionally.
- 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 dishes. Garnish with sliced green onion, if desired. Serve with scoop of hot cooked brown rice.
A Healthier You: Based on the Dietary Guidelines for Americans
US Department of Health and Human Services
Office of Disease Prevention and Health Promotion
