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Saturday, September 5, 2015

Recipes–Louisiana-Style Fish Stew

I could just as easily called this ‘Chesapeake Bay’ or even ‘Mexican’ stew because of the blend of Bay spice and chili powder; but because the dish is closest to a gumbo in its spiciness, consistency, and tomato flavors, I settled on ‘Louisiana-style’. The combination of fish used can vary.  I happened to use Wahoo, octopus, and tuna; but any solid fish which will not break up in long simmering is fine. It is best to avoid stronger-tasting fish like salmon or mackerel which, while wonderful alone, are too forward for this dish. Canned or fresh squid add depth to the dish.

Fish stew


Louisiana-Style Fish Stew

* 1 lb. white fish like Wahoo, Tile, or Cobia cut into 2” pieces

* 1/2 can of tuna

* 1 can of octopus or squid (or 1/4 lb. fresh squid)

* 1 can Marzano tomatoes

* 1 cup fresh corn kernels

* 1/2 can tomato paste

* 1 med. onion, chopped

* 1 Tbsp. garlic flakes

* 2 tsp. sugar

* 5-6 shakes hot red pepper

* 2 tsp. – 1 Tbsp. (approx.) each Bay Spice, Cajun spice, and chili powder

* 3 Tbsp. olive oil

- Put half the fish and rest of the ingredients into a large pot, bring to a boil, lower heat

- Simmer for approximately 1-2 hrs./until the flavors have blended and the sauce is thick

- Taste after an hour or so, and add more spices if necessary. Add salt to taste

- Add the remainder of the fish, simmer for 15 minutes

- Serve in bowls

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