Eat Without

Catfish Stew and Rice

Source: A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Chili and spice seasoning give this seafood stew a punch of flavor. Serve it with brown rice for added whole grains.

Makes
4 servings

Ingredients

  • 2 medium potatoes
  • 1 can low-sodium diced tomatoes (14.5 ounce can)
  • 1 cup chopped onion
  • 2 cups water
  • 2 garlic cloves (minced)
  • 1/2 head of cabbage (coarsely chopped)
  • 1 pound catfish fillets
  • 1 1/2 tablespoons Chili and Spice Seasoning
  • green onion (sliced, as needed)
  • 2 cups cooked brown rice

Directions

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

Notes

Learn more about: Potatoes Tomatoes Onions Garlic Cabbage

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.