Catfish Stew with Rice
Ingredients - Hot’n Spicy Seasoning
1/4 cup paprika
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 together all ingredients. Store in airtight container. Makes about 1/3 cup.
Peel potatoes and cut into quarters. In a large pot, combine potatoes, tomatoes and their juice, onion,
clam juice, water and garlic.
Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 10 minutes.
Add cabbage. Return to boiling. Reduce heat; cook, covered, over medium-low heat for 5 minutes, stirring occasionally. Meanwhile, cut fillets into 2˝ 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.
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.