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Catfish Stew and Rice Recipe

Catfish Stew and Rice

This recipe is brought to you by Black Women for Wellness. For more information about Black Women for Wellness, click here to visit their website.


2 medium potatoes
1 14 1/2-oz can tomatoes, cut up
1 cup chopped onion
1 8 oz bottle (cup) clam juice or water
1 cup water
2 cloves garlic, minced
1/2 head cabbage, coarsely chopped
1 lb catfish fillets
1 1/2 tbsp Hot 'n Spicy Seasoning (see below for recopied)
sliced onion for garnishing (optional)
2 cups hot cooked rice (white or brown)

Nutritional Content per serving:

Calories: 355
total fat:5 g
saturated fat: 1.3 g
protein: 28 g
cholesterol: 65 mg
carbohydrates: 49 mg
sodium:454 mg
dietary fiber: 7 g


  1. Peel potatoes and cut into quarters. In a large pot combine potatoes, tomatoes and their juice, water, and garlic. Bring to boiling; reduce heat. Cook covered over medium heat for 10 minutes.
  2. Add cabbage. Return to boiling. reduce heat; cook covered over medium 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.

Makes 4 servings

Hot 'n Spicy Seasoning

2 tbsp dried oregano, crushed
2 tsp chili powder
1 tsp garlic powder
1 tsp black pepper
1/2 tsp red (cayenne) pepper
1/2 tsp dry mustard

Mix all ingredients.
Store in a airtight container

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