Fish/Seafood Stew
Ingredients
1-1/2 pounds of firm white fish or shrimp or a mix of both
1 tablespoon of Old Bay Seasoning
1/3 cup vegetable oil
1/3 cup all purpose flour
1 cup chopped bell pepper
1 cup chopped red pepper
1 cup chopped onions
2 mild green chilies or banana peppers, chopped
2 bay leaves
2 tablespoons minced garlic (you can use more if you like garlic)
2 (14.5 oz) cans of diced tomatoes
1 cup water
1-3/4 cup chicken stock
1/4 teaspoon cayenne pepper (optional) Note: can give it a couple of shakes of hot sauce of your choice
2 tablespoons parsley
Directions
Cut the fish into about bite size pieces and mix in shrimp, if you are using, and season with the Old Bay Seasoning. Place in refrigerator until you are ready to add to the stew.
Make a roux – In a heavy pan, like a dutch oven or other large pot, by mixing together the oil and flour. Stir slowly with a wooden spoon.
Grandmother always told me to only use a wooden spoon while making my roux because it will be much better than if you use a metal or plastic spoon. I have never deviated from this process as grandmother was always right when it came to cooking.
Continue stirring with your wooden spoon over medium heat for about 15 to 20 minutes or until your roux becomes dark brown. I like to take mine almost to the color of a rich dark chocolate.
Add the onions, peppers and chilies. Cook for about 6 minutes, stir often or they will burn. Note: Your roux will go from a liquid state to a solid and be stuck to your veggies.
Add bay leaves and garlic, continue cooking for another few minutes.
Add your tomatoes and water. If you would like you can add another teaspoon of Old Bay at this point, it’s optional.
Reduce head to medium-low and cook, uncovered, for an hour. Stirring occasionally to prevent sticking.
Increase heat to medium, add the chicken stock and cayenne pepper cooking for an additional 15 minutes
Stir in your fish and/or shrimp and fish mixture, cook for 15 minutes until the fish flakes.
During the last 8 minutes of cook time add your parsley and finish cooking
Remove the bay leaves and serve hot.
Great addition to this is to serve it with hush puppies.
Note: I have used different types of fish and seafoods with great results, you just have to make sure that you don’t overcook your fish and shrimp; so know that shrimp and small cuts of fish will cook very quickly, while other types of seafood can take longer to cook.