Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, etouffee-inspired seafood stew. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Etouffee-inspired seafood stew Robert Gonzal Vancouver BC This was originally going to be a pretty straightforward shrimp etouffee, but our supermarket had a sale on fresh cod and scallops, and I couldn't resist. Despite the change in plan, the actual cooking process remained pretty much the same. And lastly the shrimp was cooked separately which only took a few minutes from start to finish and was ready at just the right time to top the bowl off. Here is how you cook it.

Etouffee-inspired seafood stew is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Etouffee-inspired seafood stew is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have etouffee-inspired seafood stew using 15 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Etouffee-inspired seafood stew:

1. Take 5 tbsp unsalted butter
2. Get 3 tbsp all-purpose flour
3. Get 1 large onion, chopped
4. Prepare 1 green bell pepper, chopped
5. Make ready 3 celery sticks, chopped
6. Get 5 cloves garlic, minced
7. Take 1 tbsp smoky paprika
8. Get 2 tsp dried oregano
9. Make ready 2 tsp dried thyme
10. Prepare 1-796 ml can whole tomatoes, drained and chopped
11. Take 2 cups chicken stock
12. Make ready 2 bay leaves
13. Prepare 300 g cod fillets, chopped into bite-sized chunks
14. Get 300 g bay scallops
15. Prepare Fresh Italian parsley for garnish

There are many ways of cooking with spinach stems and here I will be sharing the.

Instructions to make Etouffee-inspired seafood stew:

1. Add the butter to a medium pot on medium heat. Whisk in the flour once the butter's melted. Keep whisking until you get a blonde roux (a little lighter in colour than caramel).
2. Stir the onion, green pepper, celery, and garlic into the pot. Let cook about 5 minutes until softened. Add the paprika, oregano, thyme, a good pinch of salt and several grinds of freshly cracked black pepper, and let cook another 2-3 minutes.
3. Add the tomatoes, chicken stock, and bay leaves to the pot. Bring to a simmer, and let cook for 15 minutes. The sauce will get pretty thick; don't worry about it.
4. Add the cod and scallops to the pot, and continue simmering for 10 minutes. The sauce should loosen during this time. If not, thin it out with a little water. Check the seasoning and add more salt and pepper to taste. Throw on a little fresh parsley for garnish, then serve with steamed rice.

So that is going to wrap it up with this exceptional food etouffee-inspired seafood stew recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!