Sassy Creole Fish Stew
Dive into bold, Southern-inspired flavors with this Sassy Creole Fish Stew, a hearty one-pot dish that’s perfect for weeknight dinners or cozy gatherings. Brimming with vibrant ingredients like fire-roasted tomatoes, bell peppers, okra, and bites of tender white fish and succulent shrimp, this stew captures the essence of Creole cooking. Infused with a medley of smoked paprika, thyme, and Creole seasoning, each spoonful delivers a smoky, zesty kick. With just 20 minutes of prep and a simmering medley of aromatic vegetables and seafood, this recipe is quick, satisfying, and packed with protein. Serve it steaming hot with crusty bread, fluffy rice, or golden cornbread to soak up the flavorful broth. Perfect for seafood lovers, this dish is a must-try for anyone craving the vibrant taste of the Gulf Coast!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 bell peppers (red and green), diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 14-ounce can canned diced tomatoes (fire-roasted preferred)
- 4 cups fish stock or chicken stock
- 1 tablespoon Creole seasoning blend
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1.5 pounds firm white fish (such as cod, haddock, or snapper), cut into 2-inch chunks
- 1 pound raw shrimp, peeled and deveined
- 1 cup okra (fresh or frozen), sliced
- 0.25 cup parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, sturdy pot or Dutch oven over medium heat.
Add the diced onions, bell peppers, and celery, and sauté for 5-7 minutes until the vegetables soften and become fragrant.
Add the minced garlic and cook for 1 more minute, stirring frequently to avoid burning.
Stir in the diced canned tomatoes (including their juices), fish stock, Creole seasoning, smoked paprika, dried thyme, and bay leaf. Bring the mixture to a gentle boil.
Reduce the heat to low and let the stew simmer uncovered for 15-20 minutes to allow the flavors to meld together.
Carefully add the chunks of fish and okra to the pot, ensuring they are submerged in the broth.
Simmer the stew for 5-7 minutes until the fish begins to flake easily but is not falling apart.
Add the shrimp to the pot and cook for another 3-4 minutes, or until the shrimp turn pink and opaque.
Stir in the chopped parsley, lemon juice, salt, and black pepper. Taste and adjust the seasoning as necessary.
Remove the bay leaf and serve the stew hot, garnished with extra parsley if desired. Pair with crusty bread, rice, or cornbread for a more complete meal.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 160 mg | 12% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1034 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
