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Creole Fish Etouffee (Stew)

  • Author: Eric
  • Total Time: 40 minutes
  • Yield: 10 1x


My Creole Fish Etouffee (Stew) combines the creamy consistency of an etouffee with the vibrant flavors of a tomato-based creole stew.


  • 2 lb Fresh Cod Fish
  • 1/2 cup Butter
  • 2 cup Chicken Broth
  • 1/4 cup All Purpose Flour
  • 15 oz. Diced Tomatoes
  • 6 oz. Tomato Paste
  • 3 tbsp Minced Garlic
  • 1 tsp Paprika
  • 1 tsp Basil Flakes
  • 1 tbsp Creole Seasoning
  • 1/4 tsp Red Cayenne Pepper
  • 1 tsp Black Pepper
  • 1/2 tsp Himalayan Salt
  • 1 cup Chopped Green Onions

For Holy Trinity of Onions and Peppers:

  • 1/2 cup Chopped Onion
  • 1/2 cup Chopped Celery
  • 1/2 cup Green Pepper
  • 1/2 cup Green Onion


  1. Being by adding butter and minced garlic to cooking pan on medium/low heat. Add flour and Holy Trinity of diced onions and peppers to pan. Cook for 10 minutes covered on medium heat.
  2. While onions are cooking, season cod with basil flakes, paprika and 1/2 tsp of black pepper. Cut into chunks.
  3. Add diced tomatoes, tomato paste, remaining seasonings and chicken stock to pan. Allow to cook for 5 minutes. Add fish to pan and cook covered for 15 minutes.
  4. Cut green onions into small pieces and add to pot with 5 minutes left to cook.
  5. Cook rice according to instructions and serve hot.


Instead of cod, you can also use Mahi Mahi, Haddock, Striped Bass, or Grouper.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Creole


  • Calories: 202
  • Fat: 14.4g

Keywords: fish stew, creole fish stew, creole stew, fish etouffee