Catfish Stew and Rice
Chili and spice seasoning give this seafood stew a punch of flavor. Serve it with brown rice for added whole grains.
Ingredients
US
Metric
- 2 potatoes (medium)
- 1 can (14.5 oz) tomatoes, low-sodium (cut up)
- 240 ml onion (chopped)
- 470 ml water
- 2 garlic cloves (minced)
- 1/2 head of cabbage (coarsely chopped)
- 455 g catfish fillets
- green onion (sliced, as needed)
- 22 ml Chili and Spice Seasoning
- 470 ml brown rice (cooked)
Steps
- Wash hands with soap and water.
- Peel potatoes and cut 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 over medium-low heat 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 plates. Garnish with sliced green onion, if desired. Serve with scoop of hot cooked rice.
This is a variation — USDA MyPlate edition. Base recipe: Catfish Stew and Rice →
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 345 |
|---|---|
| Protein | 23.0 g |
| Fat | 4.0 g |
| Carbs | 57.0 g |
| Fiber | 9.0 g |
| Sodium | 110 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)