Name: Creole Fish Etouffee (Stew)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Cuisine: Creole
Ingredients: 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; 1/2 cup Chopped Onion; 1/2 cup Chopped Celery; 1/2 cup Green Pepper; 1/2 cup Green Onion

Creole Fish Etouffee (Stew)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

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

Description

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

Ingredients

Units Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Begin 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.
While onions are cooking, season cod with basil flakes, paprika and 1/2 tsp of black pepper. Cut into chunks.
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.
Cut green onions into small pieces and add to pot with 5 minutes left to cook.
Cook rice according to instructions and serve hot.