Description
Discover how to make a comforting, hearty seafood stew with this easy recipe! Perfect for seafood lovers craving a warm, flavorful dish full of ocean goodness.
Ingredients
- 8 ounce (227 g) s skinless fish fillets (fresh or froz en halibut, orange roughy, or sea bass)
- 6 ounce (170 g) s shrimp (fresh or froz en peeled and deveined)
- 2 teaspoon (10 ml) s olive oil
- 2/3 cup (160 ml) chopped onion
- 1/2 cup (120 ml) finely chopped carrot
- 1/2 cup (120 ml) chopped sweet pepper (red or green)
- 2 garlic cloves, minced
- 1 (14 1/2 ounce (411 g)) can low-sodium tomatoes, undrained and cut up
- 1 (8 ounce (227 g)) can low-sodium tomato sauce
- 1 cup (240 ml) reduced-sodium chicken broth
- 1/4 cup (60 ml) reduced-sodium chicken broth
- 2 bay leaves
- 1 tablespoon (15 ml) snipped fresh thyme or 1 teaspoon (5 ml) dried thyme, crushed
- 1/2 teaspoon (3 ml) cajun seasoning
- 1/4 teaspoon (1 ml) ground cumin
- 1/4 teaspoon (1 ml) crushed red pepper flakes (optional )
Instructions
- If using frozen fish and shrimp, allow them to thaw.
- Wash the fish and shrimp thoroughly and pat them dry with a towel.
- Slice the fish into pieces about one inch in size.
- Keep the cut fish and shrimp in the refrigerator until you are ready to use them.
- Warm olive oil in a large pot over medium to high heat.
- Add onion, carrot, sweet pepper, and garlic to the heated oil and cook, stirring, until they are soft.
- Mix in the canned tomatoes with their juices, tomato sauce, chicken broth, additional chicken broth, bay leaves, thyme (fresh or dried), Cajun seasoning, cumin, and the optional crushed red pepper.
- Allow the mixture to come to a boil, then lower the heat. Cover and let it simmer for 20 minutes.
- Carefully add the fish pieces and shrimp to the pot, along with fresh thyme if you’re using it.
- Cover the pot again and allow it to simmer for an additional 5 minutes, or until the fish easily flakes with a fork and the shrimp are fully cooked.
- Be sure to take out the bay leaves before serving the stew.
Notes
- Thaw and pat dry the fish and shrimp to maintain stew flavor.
- Finely chop carrots to cook evenly with onion and sweet pepper.
- Simmer stew gently after adding seafood to keep it tender.
