Creole Fish Stew
Recipe GLPR1b3c2e72139c43
A hearty Creole-style fish stew featuring tender cod in a rich, aromatic broth thickened with a traditional roux base. This one-pot dish combines the holy trinity of vegetables—onions, celery, and bell peppers—with warm spices and simmering rice for a complete, comforting meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
⅓ cup Canola oil
⅓ cup All-purpose flour
1 cup Yellow onion, chopped
½ pepper Green bell pepper, chopped
½ pepper Red bell pepper, chopped
1 cup Celery, chopped
3 cloves Garlic cloves, minced
1½ teaspoon Paprika
½ teaspoon Dried thyme
1 leaf Bay leaf
Cayenne pepper, to taste
14½ ounces Diced tomatoes, canned
1 cup Water
2 cups Chicken broth
½ cup Long-grain white rice
1½ pound Cod fillet, cut into 2-inch pieces
¼ teaspoon Salt
Black pepper, to taste
2 onions Green onions, sliced
2 tablespoon Fresh parsley, chopped
Directions
Preheat your oven to 350 degrees Fahrenheit.
In a large heavy-bottomed pot or Dutch oven, heat the canola oil over medium heat. Gradually whisk in the flour, stirring continuously with a wooden spoon. Cook for 10 to 15 minutes, stirring occasionally, until the roux reaches a dark milk chocolate color—this builds the flavor base for your stew.
Add the chopped yellow onion, green bell pepper, red bell pepper, and celery to the pot. Stir well and cook for 5 to 7 minutes until the vegetables begin to soften.
Stir in the minced garlic, paprika, dried thyme, bay leaf, and cayenne pepper to taste. Cook for 2 minutes more, allowing the spices to bloom and release their flavors.
Pour in the canned diced tomatoes with their liquid, the water, and the chicken broth. Bring the mixture to a boil over medium-high heat, stirring occasionally to combine all ingredients.
Stir in the long-grain white rice. Cover the pot tightly with a lid or aluminum foil and transfer it to the preheated 350-degree oven. Bake for 25 minutes.
While the stew is in the oven, season the cod fillet pieces with the salt and black pepper to taste.
After 25 minutes, carefully remove the pot from the oven. Add the seasoned cod pieces to the stew, ensuring they are fully submerged in the cooking liquid. Cover the pot and return it to the oven.
Bake for an additional 5 to 7 minutes, just until the fish is cooked through and flakes easily with a fork (the internal temperature of the fish should reach 145 degrees Fahrenheit).
Remove the pot from the oven and stir in the sliced green onions and fresh chopped parsley. Remove the bay leaf before serving, if desired. Ladle into bowls and serve hot.
