Description
A hearty and flavorful Cajun fish stew that will warm your soul. Perfect for any day of the week!
Ingredients
Scale
- 2 pounds firm white fish (catfish, snapper, or tilapia)
- 1/2 cup all-purpose flour
- 1/3 cup vegetable oil
- 1 large yellow onion, chopped
- 1 large bell pepper, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 2 teaspoons Creole seasoning
- 1 (14-ounce) can diced tomatoes, undrained
- 1 (8-ounce) can tomato sauce
- 3 cups fish stock
- 2 bay leaves
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot sauce
- 2 green onions, thinly sliced
- Fresh parsley for garnish
Instructions
- Pat your fish dry with paper towels and cut into biggish chunks (about 2 inches). Dust them lightly with that flour—use more if you’re feeling bold.
- In a big Dutch oven, heat the oil over medium. Brown those floured fish pieces for just a couple minutes per side. You’re not fully cooking them now, just getting a head start and a little flavor going. Pop them out and set aside.
- Take that leftover oil (add a dash more if it looks dry), throw in the onion, bell pepper, and celery, and sauté for about 5 minutes until they’re soft.
- Stir in the garlic and let it sauté for a minute.
- Sprinkle in salt, pepper, cayenne, and Creole seasoning. Let it all mingle for a minute or two.
- Add the tomatoes (juice and all), tomato sauce, fish stock, bay leaves, Worcestershire, and hot sauce. Give it a big stir and bring it all to a nice simmer.
- Let everything simmer gently, uncovered, for about 25 minutes.
- Now, slide your fish chunks back in. Simmer gently—not boiling—for 12-15 more minutes, just until the fish is cooked through.
- Fish out those bay leaves and taste, adding more salt or hot sauce if you like.
- Toss on green onions and parsley before serving.
Notes
- Some folks like a little more flour for thickening.
- You can substitute fish stock for chicken broth.
- Add more cayenne or crushed red pepper flakes for extra heat.
- Fresh parsley is only needed if you remember it and it hasn’t wilted.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg