Florida Fish Stew
In Florida, we have fish! You can use this recipe for grouper, snapper, redfish, mahi and many other firm bodied fish.
- 24 ounces Grouper or other firm fish from Florida (cut in about 2 ounce chunks)
- salt & pepper (liberally salt and pepper fish chunks, refrigerate)
- 3 tbsp. butter
- 1/2 cup flour
- 1/2 cup green pepper (chopped)
- 1 cup onion (chopped)
- 3/4 cup celery (chopped fine)
- 3 ea bay leaves
- 1 tbsp. minced garlic
- 2 cups diced tomatoes
- 1 tsp. chopped jalapeno
- 1/3 cup chopped green onion tops
- 2 cups fish broth (or chicken stock)
- 1 tbsp. tomato paste
- 1 tsp. Cajun seasoning or rub of your choice.
In a large pot (6-8 qt.), make a roux by melting the butter and stirring the flour in thoroughly on low heat. Do not burn, but using a spatula or pancake turner, stir until roux is light brown.
Add green pepper, onion, jalapeno and celery. Stir until softened. About 6 minutes.
Add garlic, tomato paste and bay leaves.
Add diced tomatoes, fish broth and Cajun seasoning. Let simmer for 30 minutes. Stir frequently.
Add fish chunks and simmer for another 15 minutes stirring occasionally, gently.
Add chopped green onion tops during last 2 minutes of cooking. Remove bay leaves and serve.
This is one of those recipes you can add most anything. Potatoes, shrimp, mussels, calamari and clams would work!