My first attempt at fish stew turned out very good, a little spicy, and full of flavor. It went a little something like this:
2 teaspoons olive oil
3 garlic cloves - minced
2 celery stalks - diced
1 to 2 onions - diced
1 cup chicken broth
2 cans diced tomatoes (one spicy, puree a half of one can in blender)
1 can okra
cajun, blackening, salt and pepper for seasoning
Now for the best part:
2 red drum fillets
2 black drum fillets
2 large trout fillets
about 2 dozen Wadmalaw Island Shrimp
I cubed all of the fish in to 2x2 pieces
Directions:
Peel shrimp and double check your fish gutting skills to make sure you don’t have any bones. Season with blackening or cajun seasoning (I used both). Do it kind of like a dry rub and put back in fridge.
Cook onion, garlic, and celery in hot oil until tender. Add dash of salt and pepper. Add tomatoes and chicken broth. Cover and cook it on low/medium for about 20 minutes. Add okra and cook another 5 minutes or so. Add fish and cook for about 10 minutes, lightly stir to break up some of the fish and spread the flavor around, but don’t break all of the fish up. Add shrimp and cook until done.
Serve with garlic bread.
I was very surprised that I could taste the differing flavors and textures of each fish. It even impressed the Warden who is like Julia Child reincarnate.
Narcosis
