Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, etouffee-inspired seafood stew. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Etouffee-inspired seafood stew is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Etouffee-inspired seafood stew is something that I have loved my entire life. They are nice and they look wonderful.
Etouffee-inspired seafood stew Robert Gonzal Vancouver BC This was originally going to be a pretty straightforward shrimp etouffee, but our supermarket had a sale on fresh cod and scallops, and I couldn't resist. Despite the change in plan, the actual cooking process remained pretty much the same. Add the olives and raisins and bring to a simmer. I used them in a not-so-healthy way and made spinach mushroom etouffee, inspired by the menu of YATS restaurant in Indy!
To get started with this particular recipe, we must first prepare a few ingredients. You can cook etouffee-inspired seafood stew using 15 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Etouffee-inspired seafood stew:
- Take 5 tbsp unsalted butter
- Take 3 tbsp all-purpose flour
- Make ready 1 large onion, chopped
- Make ready 1 green bell pepper, chopped
- Get 3 celery sticks, chopped
- Make ready 5 cloves garlic, minced
- Take 1 tbsp smoky paprika
- Get 2 tsp dried oregano
- Make ready 2 tsp dried thyme
- Take 1-796 ml can whole tomatoes, drained and chopped
- Prepare 2 cups chicken stock
- Take 2 bay leaves
- Get 300 g cod fillets, chopped into bite-sized chunks
- Prepare 300 g bay scallops
- Prepare Fresh Italian parsley for garnish
Instructions to make Etouffee-inspired seafood stew:
- Add the butter to a medium pot on medium heat. Whisk in the flour once the butter's melted. Keep whisking until you get a blonde roux (a little lighter in colour than caramel).
- Stir the onion, green pepper, celery, and garlic into the pot. Let cook about 5 minutes until softened. Add the paprika, oregano, thyme, a good pinch of salt and several grinds of freshly cracked black pepper, and let cook another 2-3 minutes.
- Add the tomatoes, chicken stock, and bay leaves to the pot. Bring to a simmer, and let cook for 15 minutes. The sauce will get pretty thick; don't worry about it.
- Add the cod and scallops to the pot, and continue simmering for 10 minutes. The sauce should loosen during this time. If not, thin it out with a little water. Check the seasoning and add more salt and pepper to taste. Throw on a little fresh parsley for garnish, then serve with steamed rice.
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So that is going to wrap it up for this exceptional food etouffee-inspired seafood stew recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
