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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Elegant Fish and Seafood Stew
Yield: Makes 6 servings
Ingredients:
3
tablespoons vegetable oil
1
leek, sliced
1
medium green bell pepper, coarsely chopped
2
stalks celery, sliced
1
medium carrot, chopped
2
cloves garlic, minced
1
can (14-1/2 ounces) tomatoes, cut-up and undrained
1
teaspoon Worcestershire sauce
1/2
teaspoon dried thyme
1/4
teaspoon dried marjoram
1
bay leaf
1/4
teaspoon salt (optional)
1/8
teaspoon black pepper
6
hard-shell clams, scrubbed and soaked
8
ounces fish fillets, such as red snapper, halibut or cod, skinned and cut into 1-inch pieces
8
ounces medium raw shrimp, peeled and deveined
6
to 8 ounces cooked crabmeat,* cleaned
Toasted French bread slices (optional)
Preparation:
1.
Heat oil in Dutch oven or large saucepan over medium heat. Cook and stir leek, bell pepper, celery, carrot and garlic 8 minutes or until vegetables are crisp-tender.
2.
Add Fish Stock, tomatoes with juice, Worcestershire, thyme, marjoram, bay leaf, salt, if desired, and black pepper. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 15 minutes.
3.
Add clams, fish, shrimp and crabmeat to vegetable mixture. Bring to a boil over high heat. Reduce heat to medium-low; cook about 8 minutes or until clams open and fish and shrimp are opaque. Discard bay leaf.
4.
Serve stew in bowls (1 clam per serving) with toasted French bread slices, if desired.
This recipe appears in:
Northeastern
