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Florida Fish Stew

Florida Fish Stew

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!
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