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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: Portuguese 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: African 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: Korean 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.
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