Gulf of Mexico Seafood Stew

Soups & Stews

Recipe courtesy of Southern Creole by Kevin Temple

Serves 4 to 6

Ingredients: 
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 tablespoon Meat Seasoning (method below)
  • 4 filets of fish, skinless, sliced 1 inch thick
  • 1 pound jumbo shrimp, peeled, deveined
  • 1 tablespoon oil
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 jalapeño, chopped
  • 8 garlic cloves, minced
  • 1½ teaspoons dry oregano
  • 1 ½ teaspoons dry thyme
  • 1 tablespoon salt
  • 1 ½ teaspoons black pepper
  • 1 tablespoon sugar
  • ¾ cup white wine
  • 28 ounces diced tomatoes
  • 1 quart seafood stock
  • 1 bay leaf
  • 8 basil leaves, chiffonade
  • 1 bunch parsley, chopped

Gulf of Mexico Seafood Stew

Gulf of Mexico Seafood Stew

Click image to enlarge

 

Method: 

In a bowl add lemon zest, lemon juice, meat seasoning, and fish. Toss gently to coat evenly.

In a large pot over medium heat, heat oil and butter. Add onion, bell pepper, celery, and jalapeño and cook for 2 minutes. Add garlic, oregano, thyme, salt, pepper, and sugar, cook for 1 minute.

Add white wine. Reduce Reduce by ¼. Add tomatoes, bay leaf, and stock. Bring to a boil, reduce heat to simmer. Cook for 15 minutes.

Add fish and shrimp, cook for 5 minutes, covered. 

Uncover, remove bay leaf. Turn off flame and add basil and parsley.

Taste and adjust seasoning; serve hot.

Meat Seasoning

3 tablespoons salt

2 tablespoons black pepper

1 tablespoon white pepper

1 tablespoon cayenne

1 tablespoon paprika

1 tablespoon granulated garlic

1 tablespoon granulated onion

1½ teaspoons ground cumin


 

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