Delta Catfish Stew - cooking recipe

Ingredients

1 medium potato
1 turnip
1 (14 1/2 ounce) can diced tomatoes
1 cup chopped onion
1/2 cup finely diced celery
1 (8 ounce) bottle clam juice
1 1/2 cups water
2 cloves garlic, minced
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/2 head cabbage, coarsely chopped
1 lb boneless catfish nuggets
1 tablespoon paprika
1 teaspoon oregano
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
hot steamed rice

Preparation

Peel potato and turnip and cut into small diced pieces.
In a large pot mix together potato, turnip, tomatoes (with juice), onion, celery, clam juice, water, and garlic.
Season stew to taste with salt and black pepper.
Heat mixture over medium heat until it comes to a boil; reduce heat, and cook, covered, for 10 minutes.
Add cabbage, and continue to cook, covered, another 5 minutes, stirring once in awhile, until vegetables are almost tender.
In a small bowl, toss catfish nuggets with paprika, oregano, chili powder, garlic powder, and cayenne pepper.
Add catfish to stew, and continue to cook until fish flakes easily with fork, about another 5 minutes or so.
Serve stew in bowls over hot steamed rice.
Have hot sauce like Tabasco handy.