(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Let me share my favorite fish etouffee stew recipe. This dish brings back memories of lazy Sundays spent cooking with family. Rich, flavorful, and comforting, this Cajun-inspired meal never fails to impress. Tender chunks of white fish swimming in a velvety roux-based sauce create pure magic. Packed with aromatic vegetables and spices, every spoonful bursts with warmth. Best part? You'll feel like a pro chef without breaking a sweat. Get ready for your kitchen to smell amazing!
Ingredients for Fish Etouffee Stew
- White fish fillets: Tender and mild, white fish fillets add a delicate flavor and flaky texture to the stew.
- Onion: Onions provide a savory base and depth of flavor to the stew, enhancing the overall taste profile.
- Bell pepper: Bell peppers add sweetness and a pop of color to the stew, balancing out the savory flavors.
- Celery: Celery brings a subtle earthy flavor and a satisfying crunch to the stew, adding texture and freshness.
- Garlic: Garlic infuses the stew with a pungent and aromatic flavor, elevating the overall taste profile.
- Flour: Flour acts as a thickening agent, helping to create a rich and hearty stew consistency.
- Butter: Butter adds richness and a velvety texture to the stew, enhancing the overall mouthfeel and flavor.
- Fish stock: Fish stock provides a deep seafood flavor base, intensifying the taste of the stew.
- Cajun seasoning: Cajun seasoning adds a spicy kick and a blend of aromatic herbs and spices to the stew.
- Parsley: Parsley adds a fresh and herbaceous note to the stew, brightening up the flavors and adding a pop of color.
Read more: Brazilian Fish Stew Recipe
Essential Tools for Making This Stew Recipe
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Wooden spoon: Ideal for stirring the stew without damaging the pot's surface.
Fish Etouffee Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 lb white fish fillets cut into chunks
- 1 cup onion chopped
- 1 cup bell pepper chopped
- 1 cup celery chopped
- 2 cloves garlic minced
- 2 tbsp flour
- 2 tbsp butter
- 2 cups fish stock
- 1 tsp cajun seasoning
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp parsley chopped
Read more: Southern Fish Stew Recipe
Instructions:
- 1. In a large pot, melt the butter over medium heat.
- 2. Add the flour and stir constantly to make a roux, cooking until it turns light brown.
- 3. Add the chopped onion, bell pepper, celery, and garlic. Cook until the vegetables are soft.
- 4. Gradually add the fish stock, stirring constantly to avoid lumps.
- 5. Add the cajun seasoning, salt, and black pepper. Bring to a simmer.
- 6. Add the fish chunks and cook until the fish is done, about 10 minutes.
- 7. Stir in the chopped parsley and serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Persian Fish Stew Recipe
Tips for Making Fish Etouffee Stew Ahead of Time
Make Ahead Instructions
- Prepare the fish etouffee stew as directed.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 2 days.
Freezing Instructions
- Cool the stew completely.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Label with the date and store in the freezer for up to 3 months.
In traditional Cajun cooking, fish etouffee stew is often made with catfish, but feel free to use any firm white fish you prefer for a unique twist on this classic dish.
0 thoughts on “Fish Etouffee Stew Recipe”