Gulf of Mexico Seafood Stew

Soups & Stews

Recipe courtesy of Southern Creole by Kevin Temple

Serves 4 to 6

Ingredients: 
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 tablespoon "Meat Seasoning" (formula follows)
  • 4 filets of fish, skinless, sliced 1 inch thick (mahi mahi, trout, halibut, redfish)
  • 1 pound jumbo shrimp, peeled, deveined
  • 1 tablespoon oil
  • 2 tablespoons unsalted butter
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 jalapeno, chopped
  • 8 garlic cloves, minced
  • 1½ teaspoons dry oregano
  • 1½ teaspoons dry thyme
  • 1 tablespoon salt
  • 1 ½ teaspoons black pepper
  • 1 tablespoon sugar
  • ¾ cup white wine
  • 28 ounces diced tomatoes
  • 1 quart seafood stock
  • 1 bay leaf
  • 8 basil leaves, chiffonade
  • 1 bunch parsley, chopped

 

Meat Seasoning: Combine

  • 3 tablespoons salt
  • 2 tablespoons black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne
  • 1 tablespoon paprika
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1½ teaspoons ground cumin

Gulf of Mexico Seafood Stew

Gulf of Mexico Seafood Stew

Click image to enlarge

 

Method: 

In a bowl add lemon zest, lemon juice, meat seasoning, and fish. Toss gently to coat evenly.
In a large pot over medium heat, heat oil and butter. Add onion, bell pepper, celery, and jalapeño; cook for 2 minutes. Add garlic, oregano, thyme, salt, pepper, and sugar; cook for 1 minute.
Add white wine. Reduce by ¼. Add tomatoes, bay leaf, and stock. Bring to a boil, reduce heat to simmer, cook for 15 minutes.
Add fish and shrimp, cover, and cook for 5 minutes.
Uncover, remove bay leaf. Turn off flame, add basil and parsley.
Adjust seasoning, serve hot.

 

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