Name: Fish Stew
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southern
Ingredients: 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

Description

A hearty and flavorful fish stew packed with vegetables and spices, perfect for a family meal.

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

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Instructions

Pat your fish dry with paper towels and cut into biggish chunks (about 2 inches). Dust them lightly with that flour.
In a big Dutch oven, heat the oil over medium. Brown those floured fish pieces for just a couple of minutes per side. Set aside.
In the leftover oil, add the onion, bell pepper, and celery. Sauté for about 5 minutes until they’re soft. Stir in the garlic.
Sprinkle in salt, pepper, cayenne, and Creole seasoning. Let it mingle for a minute or two.
Add the tomatoes (juice and all), tomato sauce, fish stock, bay leaves, Worcestershire sauce, and hot sauce. Stir and bring to a simmer.
Let everything simmer gently, uncovered, for about 25 minutes.
Slide the fish chunks back in and simmer gently for 12-15 more minutes, until the fish is cooked through.
Fish out the bay leaves, taste, and adjust seasoning if necessary. Garnish with green onions and parsley before serving.

Notes

This dish can be thickened with more flour if desired.
You can substitute chicken broth for fish stock if needed.
Feel free to add more hot sauce for extra spice.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Stovetop
Cuisine: Southern

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 7g
Sodium: 800mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 25g
Cholesterol: 60mg