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Cajun Fish Stew
2 Cloves garlic; minced
1 tb Chopped parsley
2 ts Salt; divided
1 ts Dried leaf thyme
1 Bay leaf
1/2 ts Ground allspice
1 tb Oil
2 1/2 lb Fish fillets; (red snapper or white fish)
2 tb Butter or margarine
1 c Chopped onion
1/4 c Chopped green pepper
1/8 ts Powdered saffron
2 cn Tomatoes; (1 pound each)
1/2 ts TABASCO pepper sauce
10 oz Frozen okra; cut in 1-in. pieces
1/2 lb Cleaned raw shrimp
Hot cooked Rice
In medium bowl, combine garlic, parsley, 1 1/2 teaspoons salt, thyme, bay leaf, allspice and oil. Mash together until like paste. Spread on fish fillets. Set aside.
In large kettle, melt butter. Add onion, green pepper and saffron. Cook 5 minutes.
Add tomatoes, remaining 1/2 teaspoon salt and Tabasco pepper sauce; simmer, uncovered, 10 minutes.
Add fish, okra and shrimp. Simmer, uncovered, 5 minutes or until fish flakes easily when pierced with fork. Serve over rice.
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