Fish Stew Recipe – Eats Now

Name: Fish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds redfish fillets or other firm white fish, such as snapper, drum, or grouper; 1 tablespoon plus 1 teaspoon Rustic Rub; 1/3 cup vegetable oil; 1/3 cup flour; 1 cup chopped celery; 1 cup chopped onions; 1/2 cup chopped bell peppers; 2 mild green chilies or banana peppers, sliced lengthwise in half and seeded; 2 bay leaves; 1 tablespoon minced garlic; 2 cups chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes; 1 cup water; 1 3/4 cup chicken broth; 3/4 teaspoon salt; 1/4 teaspoon cayenne; 1/4 cup chopped green onions; 2 tablespoons chopped parsley

Servings: persons

1 1/2 pounds redfish fillets or other firm white fish, such as snapper, drum, or grouper
1 tablespoon plus 1 teaspoon Rustic Rub
1/3 cup vegetable oil
1/3 cup flour
1 cup chopped celery
1 cup chopped onions
1/2 cup chopped bell peppers
2 mild green chilies or banana peppers, sliced lengthwise in half and seeded
2 bay leaves
1 tablespoon minced garlic
2 cups chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes
1 cup water
1 3/4 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 cup chopped green onions
2 tablespoons chopped parsley

1
Cut the fish fillets into 3-inch pieces.
2
Season with 1 tablespoon of the rub.
3
Set aside in the refrigerator.
4
Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat.
5
Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate.
6
Add the celery, onions, bell peppers, and chilies.
7
Cook, stirring often, for 6 to 7 minutes.
8
Add the bay leaves and garlic and cook for about 2 minutes.
9
Add the tomatoes, water, and the remaining 1 teaspoon rub.
10
Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface.
11
Stir occasionally to prevent the mixture from sticking.
12
Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes.
13
Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork.
14
During the last 5 minutes of cooking time, add the green onions and parsley.
15
Remove the bay leaves.
16
Serve hot

481

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 pounds redfish fillets or other firm white fish, such as snapper, drum, or grouper, 1 tablespoon plus 1 teaspoon Rustic Rub, 1/3 cup vegetable oil, 1/3 cup flour, and more.

Yes, Fish Stew falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Stew

How did you like this recipe?

Frequently Asked Questions