Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, etouffee-inspired seafood stew. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Etouffee-inspired seafood stew is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Etouffee-inspired seafood stew is something that I’ve loved my whole life.

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.

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

The ingredients needed to make Etouffee-inspired seafood stew:

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

Leek Fritters (Pırasa Mücveri) Although "the" fritter, or mücver in Turkish, dish in Turkish cuisine is the zucchini one (here's the recipe), variations are popular as well.

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.

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