Shelly's Recipe

CATFISH STEW AND RICE

Category: Stews

2 medium potatoes
1 (14 1/2 oz) can tomatoes, cut up
1 cup chopped onion
1 (8 oz) bottle 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 and Spicy seasoning (see below)
Sliced onion for garnishing (optional)
2 cups hot cooked rice (white or brown)

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.

Add cabbage. Return to boiling. reduce heat; cook covered over medium heat for 5 minutes, stirring occasionally.

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

Mix all ingredients. Store in a airtight container.