[color=#24270f;][font="arial, sans-serif;"]Cajun Fish Stew[/color][/font]
- [font="arial, sans-serif;"]1 TB Olive oil [/font]
- [font="arial, sans-serif;"]2 cloves garlic, minced [/font]
- [font="arial, sans-serif;"]1 TB chopped parsley [/font]
- [font="arial, sans-serif;"]2 tsp salt, divided [/font]
- [font="arial, sans-serif;"]1 tsp dried thyme leaves [/font]
- [font="arial, sans-serif;"]1 bay leaf (I subbed a little Old Bay)[/font]
- [font="arial, sans-serif;"]1/8 tsp powdered saffron (turmeric can be subbed)[/font]
- [font="arial, sans-serif;"]½ tsp ground allspice[/font]
- [font="arial, sans-serif;"]1 TB Adams Cajun seasoning ( and to taste)[/font]
- [font="arial, sans-serif;"]½ tsp cayenne pepper[/font]
- [font="arial, sans-serif;"]2 1/2 pounds fish fillets (catfish, cod or ???)[/font]
- [font="arial, sans-serif;"]1 pound smoked sausage cut in small pieces[/font]
- [font="arial, sans-serif;"]1/2 pound uncooked peeled and deveined shrimp[/font]
- [font="arial, sans-serif;"]2 tablespoons butter or margarine [/font]
- [font="arial, sans-serif;"]1 cup chopped onion [/font]
- [font="arial, sans-serif;"]¼ cup chopped green pepper [/font]
- [font="arial, sans-serif;"]1 28 oz. can diced tomatoes [/font]
- [font="arial, sans-serif;"]1 14.5 oz. can tomato sauce[/font]
- [font="arial, sans-serif;"]2-3 TB tomato paste (I used the entire 6oz. can)[/font]
- [font="arial, sans-serif;"]1 quart shrimp stock made from shrimp shells (recipe below)[/font]
- [font="arial, sans-serif;"]Several Original TABASCO® brand Pepper Sauce [/font]
- [font="arial, sans-serif;"]1 (10-ounce) package frozen cut okra [/font]
- [font="arial, sans-serif;"] Optional: serve over rice[/font]
[color=#24270f;][font="arial, sans-serif;"]Combine garlic, parsley, 1 1/2 teaspoons of the salt, thyme, bay leaf, allspice, Cajun seasoning and oil in a bowl and mash together until like paste. Spread on fish fillets and set aside.[/color][/font]
[color=#24270f;][font="arial, sans-serif;"]Melt butter in a large saucepan over medium heat. Add onion, green pepper, and saffron and cook 5 minutes. Stir in tomatoes, paste, sauce, stock, sausage, okra and TABASCO® Sauce; simmer, uncovered, for 10 minutes. Note: Okra can be added later if you like it more firm. [/color][/font]
[color=#24270f;][font="arial, sans-serif;"]Add fish and shrimp. Simmer 5 minutes longer, uncovered, or until fish flakes easily with a fork. [/color][/font]
[color=#000000;][font="arial, sans-serif;"]Shrimp Stock[/color][/font][color=#000000;][font="arial, sans-serif;"]Ingredients[/color][/font]
- [color=#000000;][font="arial, sans-serif;"]shrimp shells from above[/color][/font]
- [color=#000000;][font="arial, sans-serif;"]11/2 quarts plus 1 cup cold water[/color][/font]
- [color=#000000;][font="arial, sans-serif;"]1/2 cup coarsely chopped onion[/color][/font]
- [color=#000000;][font="arial, sans-serif;"]1/4 cup chopped carrots[/color][/font]
- [color=#000000;][font="arial, sans-serif;"]1 stalk of chopped celery[/color][/font]
- [color=#000000;][font="arial, sans-serif;"]1 tablespoon garlic, roughly chopped[/color][/font]
- [color=#000000;][font="arial, sans-serif;"]1 bay leaf[/color][/font]
- [color=#000000;][font="arial, sans-serif;"]Small tea ball consisting of the following: 1/4 teaspoon dried thyme, 1/4 teaspoon crushed black peppercorns and 1 tsp. parsley [/color][/font]
[color=#000000;][font="arial, sans-serif;"]Directions[/color][/font]
[color=#000000;][font="arial, sans-serif;"]Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. Simmer the stock for 45 minutes to 1 hour. Should yield 1 quart of stock. Perfect for the above recipe.[/color][/font]
