Catfish Stew and Rice
From SpeedRoots

Ingredients:
2 medium potatoes
1 14 1/2 oz. can tomatoes, cut up
1 cup chopped onion
1 8 oz. bottle (1 cup) clam juice or water
1 cup water
2 cloves garlic
1/2 head cabbage, coarsely chopped
1 lb catfish fillets
1 1/2 tbsp Hot 'n Spicy Seasoning
sliced green onions for garnish (optional)
2 cups hot, cooked rice (white or brown)

Peel the potatoes and cut into quarters. In a large pot, combine potatoes, tomatoes and their juice, onion, clam juice, water, and garlic. Bring to boiling; reduce heat. Cook, covered, over medium-low heat for 10 minutes.

Add cabbage. Return to boiling. Reduce heat; cook, covered, over medium-low heat for 5 minutes, stirring occasionally.

Meanwhile, cut fillets into 2-inch lengths. Coat with Hot 'n Spicy Seasoning. Add fish to vegetables. Reduce heat; simmer, covered, for 5 minutes or until fish flakes easily with a fork.

Serve in soup plates, garnished with sliced green onions. Top wiht an ice cream scoop of hot, cooked rice. Or, ladle stew over hot, cooked rice in soup plates and garnish with green onion.