Break up with beef this winter and indulge in a fish stew the whole family will enjoy!
- 700g firm white fish, such as snapper, drum, or grouper
- 1 tablespoon plus 1 teaspoon fish spice of your choice
- ⅓ cup vegetable oil
- ⅓ cup flour
- 1 cup chopped celery
- 1 cup chopped onions
- ½ cup chopped bell peppers
- 2 mild green chilies
- 2 bay leaves
- 1 tablespoon minced garlic
- 2 cups chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes
- 1 cup water
- 1¾ cup chicken broth
- ¾ teaspoon salt
- ¼ teaspoon cayenne
- ¼ cup chopped green onions
- 2 tablespoons chopped parsley
Cut the fish fillets into smaller pieces and season with 1 tablespoon of your fish spice. Set aside in the fridge.
Combine the oil and flour in a large cast-iron over medium heat. Stir slowly with a whisk or wooden spoon for about 15 to 20 minutes, or until the mixture becomes dark brown. Add the celery, onions, bell peppers, and chilies.
Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes, water, and the remaining 1 teaspoon fish spice. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking.
Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.