Catfish Stew

Adapted from “Down Home Healthy Cooking” from the National Cancer Institute

2 medium potatoes, peeled, cut into quarters

2 cloves garlic, minced

1 can (14 1/2 ounces) diced tomatoes

1 medium yellow onion, chopped

1 bottle (8 ounces) clam juice or water

1 cup water

1⁄2 head green cabbage, coarsely chopped

1 pound catfish fillets, cut into 2-inch lengths

1 1⁄2 tablespoons Hot and Spicy Seasoning, see note

2 cups hot, cooked white or brown rice

3 green onions, thinly sliced, for garnish, optional

Combine potatoes, garlic, tomatoes, onion, clam juice and water in a large pot. Heat to a boil over medium-high heat; lower heat to medium low. Cover; cook 10 minutes.

Add cabbage; increase heat to medium high. Heat to a boil; lower heat to medium low. Cover; cook, stirring occasionally, 5 minutes.

Meanwhile, coat fish with spicy seasoning. Add fish to vegetables. Lower heat to a simmer; cover. Cook until fish flakes easily with a fork, about 5 minutes.

Ladle stew over hot cooked rice in soup plates; garnish with green onions, if using.

ladle stew over hot, cooked rice in soup plates and garnish with green onion.

Hot and Spicy Seasoning: mix together in a small bowl, 1/4 cup paprika, 2 tablespoons crushed dried oregano, 2 teaspoons chili powder, 1 teaspoon each: garlic powder, black pepper, 1/2 teaspoon each: ground red pepper, dry mustard. Store in airtight container.