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Fish Stew Recipe

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This recipe for Fish Stew, by , is from A Collection of Treasured Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bill Holman
Added: Wednesday, June 10, 2009


1 1/2 lbs. redfish fillets or other firm white fish, such as snapper, drum, or grouper
1 tbsp. plus 1 tsp. Rustic
Rub (recipe below)
1/3 c. vegetable oil
1/3 c. flour
1 c. chopped celery
1 c. chopped onions
1/2 c. chopped bell peppers
2 mild green chilies or banana, peppers sliced lengthwise in half and seeded (Use one Anaheim Pepper seeded and deveined)
2 bay leaves
1 tbsp. minced garlic
2 c. chopped peeled and seeded tomatoes or 2 c. chopped canned tomatoes
1 c. water
1 3/4 c. chicken broth
3/4 tsp. salt
1/4 tsp. cayenne
1/4 c. chopped green onions
2 tbls. chopped parsley

Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

Cut the fish fillets into 3-inch pieces. Season with 1 tbsp. of the rub. Set aside in the refrigerator.

Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 - 20 minutes, or until the roux becomes dark chocolate brown. Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic. Cook for about 2 minutes. Add the tomatoes, water, and the remaining 1 tsp. rub. 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.

Rustic Rub - Makes 2 cups:
Combine all the ingredients in a mixing bowl. Blend well.
Can be stored in an airtight container in your spice cabinet for up to 3 months.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
The recipe can be doubled or tripled. I like this version for a real and rustic taste.

I tried this after fishing for Redfish in Grand Island, LA. The guys loved it but Carol thought it was too spicy for her. Perhaps you could cut the rub by 1/2 or 2/3.




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