Creole Seafood Stew
Nutrition Information
  • Serves: 8 servings
  • Calories: 280,
  • Fat: 8 g,
  • Carbohydrates: 15 g,
  • Sodium: 900 mg,
  • Fiber: 2 g,
  • Protein: 30 g,
  • Cholesterol: 185 mg
Type: Entree
Cuisine: Soup
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 4 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 green bell pepper, diced
  • 6 stalks celery, chopped
  • 1 (28 ounce) can diced tomatoes
  • 3 tablespoons tomato paste
  • 1 quart fish/seafood stock
  • 1 cup white wine
  • 2 tablespoons creole seasoning
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (more if you like it hot)
  • 1 lemon, juiced
  • 1 tablespoon Worcestershire sauce
  • 1 pound white fish, chopped into 1 inch cubes (such as cod, mahi mahi, halibut, rockfish, etc.)
  • 2 pounds shrimp, peeled and deveined
  • ½ cup fresh parsley, chopped
  • 1 bunch green onions, chopped
  • Half & half
Instructions
  1. In a large stockpot, melt butter over medium heat. Thoroughly stir in flour, making sure there are no lumps. Stirring constantly, cook roux for 5-7 minutes, until bubbly and golden brown. (Make sure it doesn’t burn!)
  2. Stir in garlic, onions, bell peppers, and celery. Stirring frequently, sauté for 3-5 minutes, until fragrant and tender.
  3. Add in diced tomatoes, tomato paste, fish stock, and white wine. Whisk together until roux has been well incorporated. Stir in creole seasoning, black pepper, cayenne pepper, lemon juice, and Worcestershire sauce. Stirring frequently, bring mixture to a gentle simmer (about 10-12 minutes) over medium heat, allowing soup to thicken slightly.
  4. Stir in fish and shrimp. Cover pot with lid, reduce heat slightly, and cook an additional 10-12 minutes.
  5. To serve, ladle into bowls and garnish with parsley and green onions. Add a splash of cream, if desired.
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