Serves 4
384 cal · 45 min
Catfish Stew and Rice
Recipe GLPR64616f20f5145b
A hearty and warming catfish stew loaded with tender potatoes, cabbage, and aromatic vegetables in a tomato-based broth, seasoned with chili and spice, served alongside fluffy brown rice. The catfish cooks gently in the stew, flaking delicately and absorbing all the savory flavors.
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Ingredients
2 medium potatoes, peeled and cut into quarters
1 can (14.5 ounces) low-sodium diced tomatoes, with juice
1 cup onion, chopped
2 cups water
2 garlic cloves, minced
1/2 head cabbage, coarsely chopped
1 pound catfish fillets, cut into 2-inch pieces
1 1/2 tablespoons chili and spice seasoning
2 cups cooked brown rice
as needed Green onion, sliced (optional, for garnish)
Directions
Wash your hands thoroughly with soap and water. Rinse the catfish fillets under cold water and pat dry with paper towels.
In a large pot, combine the quartered potatoes, diced tomatoes with their juice, chopped onion, water, and minced garlic. Stir to blend the ingredients.
Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Cover the pot and simmer for 10 minutes, stirring occasionally, until the potatoes begin to soften.
Add the coarsely chopped cabbage to the pot and stir well. Return the mixture to a gentle boil.
Reduce the heat to medium-low, cover the pot, and simmer for 5 minutes, stirring occasionally, until the cabbage begins to wilt.
While the vegetables are cooking, cut the catfish fillets into 2-inch pieces. Toss the pieces with the chili and spice seasoning to coat evenly.
Gently add the seasoned catfish pieces to the pot, stirring carefully to distribute them throughout the stew. Reduce the heat to low.
Cover the pot and simmer gently for 5 minutes or until the catfish flakes easily with a fork (fish should reach an internal temperature of 145°F at the thickest part). Do not overcook.
Ladle the stew into soup bowls and top each serving with a scoop of hot cooked brown rice. Garnish with sliced green onion if desired. Serve immediately.
