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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup stew with 1/2 cup rice
384
Calories
23g
Protein
59g
Carbs
7g
Fat
10g
Fiber
9g
Sugar
159mg
Sodium
Saturated Fat 2 g · Cholesterol 52 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
potatoes
2 medium
low-sodium diced tomatoes
1 can · 14.5 ounce can
chopped onion
1 cup
water
2 cups
garlic cloves
2 · minced
cabbage
1/2 head · coarsely chopped
catfish fillets
1 pound
Chili and Spice Seasoning
1 1/2 tablespoons
green onion
sliced, as needed
cooked brown rice
2 cups
Instructions
- 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.
Source: USDA MyPlate Kitchen · A Healthier You: Based on the Dietary Guidelines for Americans US Department of Health and Human Services Office of Disease Prevention and Health Promotion
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
