Catfish Stew and Rice

• 2 medium potatoes
• 1 can (141/2 oz) tomatoes, cut up*
• 1 C onion, chopped
• 1 C (8–oz bottle) clam juice or water
• 1 C water
• 2 cloves garlic, minced
• 1/2 head cabbage, coarsely chopped
• 1 lb catfish fillets
• as needed green onion, sliced
• 11/2 Tbsp Chili and Spice Seasoning (see page 138)
• 2 C cooked rice (white or brown)
• * Reduce the sodium by using low or no added sodium canned tomatoes.

1. Peel potatoes and cut into quarters.
2. In large pot, combine potatoes,tomatoes and their juice, onion, clam juice, water, and garlic. Bring to boil and reduce heat. Cook covered over medium-low heat for 10 minutes.
3. Add cabbage and return to boil.Reduce heat. Cook covered over medium-low heat for 5 minutes,stirring occasionally.
4. Meanwhile, cut fillets into 2-inch lengths. Coat with Chili and Spice Seasoning.
5. Add fish to vegetables. Reduce heat and simmer covered for 5 minutes or until fish flakes easily with fork.
6. Serve in soup plates. Garnish with sliced green onion, if desired.Serve with scoop of hot cooked rice.

Each serving provides:

• Calories: 363
• Total fat: 8 g
• Saturated fat: 2 g
• Cholesterol: 87 mg
• Sodium: 355 mg
• Total fiber: 4 g
• Protein: 28 g
• Carbohydrates: 44 g
• Potassium: 1,079 mg