Catfish Stew: A Tasty Main Course for Late Summer - UAPB News

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Arkansans can celebrate National Catfish Month by trying out different catfish recipes in the late summer, Easter H. Tucker, interim family and consumer sciences program leader for the University of Arkansas at Pine Bluff, said.

“Catfish are a staple of Southern cuisine and can be cooked in a number of ways,” she said. “I recommend trying the USDA MyPlate recipe for catfish stew and rice. Chili and spice seasoning give this seafood stew a punch of flavor. Serve it with brown rice for added whole grains.”

Ingredients

• 2 potatoes (medium)
• 1 can tomatoes, cut up (14.5 oz)
• 1 cup onion (chopped)
• 1 cup clam juice (8-oz bottle, or water)
• 1 cup water
• 2 garlic cloves (minced)
• 1/2 head of cabbage (coarsely chopped)
• 1 pound catfish fillets
• green onion (sliced, as needed)
• 1 1/2 Chili and Spice Seasoning servings (1 1/2 Tablespoons)
• 2 cups rice, white (or brown, cooked)

Directions

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 bowls. Garnish with sliced green onion, if desired. Serve with scoop of hot cooked rice.

*Reduce the sodium by using low- or no-added-sodium canned tomatoes.

Source: USDA MyPlate Kitchen

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