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Catfish Stew And Rice

Western.Chefs's picture
Ingredients
  Paprika 1⁄4 Cup (4 tbs)
  Dried crushed oregano 2 Tablespoon
  Chili powder 2 Teaspoon
  Garlic powder 1 Teaspoon
  Ground black pepper 1 Teaspoon
  Cayenne pepper 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Potatoes 2 Medium, pared and quartered
  Canned whole peeled tomatoes 14 1⁄2 Ounce, undrained, broken up (1 can)
  Onion 1 Cup (16 tbs), chopped
  Clam juice 1 Cup (16 tbs), bottled
  Water 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Cabbage head 1⁄2 , coarsely chopped
  Catfish fillets 2 Pound, sliced into 2-inch pieces
  Cooked rice 2 Cup (32 tbs) (hot)
  Green onions 2 , sliced
Directions

MAKING
1) Hot 'n' Spicy Seasoning : In a bowl, combine paprika, dried crushed oregano, chili powder, garlic powder, ground black pepper, cayenne pepper and dry mustard together; mix thoroughly.

MAKING
2) Catfish stew : In a large pot, combine the potatoes, tomatoes, onion, clam juice, water and garlic together.
3) Bring the mixture to a boil, then cover and simmer over a medium-low heat for 10 minutes.
4) Stir in the cabbage and cook for another 5 to 8 minutes, stirring occasionally.
5) Dredge the catfish fillets lightly with the hot 'n' spicy seasoning.
6) Add the fish into the pot and simmer for 5 minutes or until the fish is thoroughly cooked.

SERVING
7) Spoon rice into 4 shallow soup bowls, ladle over the soup, sprinkle with the green onions and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday, Gourmet
Ingredient: 
Fish
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
4

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