Serves 8
70 min
Carolina Fish, Shrimp, and Okra Stew with Black Rice
Recipe GLPR789e7e31a89213
A savory and aromatic stew combining tender catfish and succulent shrimp with fresh vegetables and okra, simmered in a rich shrimp stock–based broth infused with thyme, bay leaves, and Creole seasoning. Served over nutty black rice and finished with fresh scallions and a drizzle of olive oil.
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Ingredients
1 pound Raw medium shrimp, peeled and deveined, shells reserved
3 cups Water
1½ pounds Skinless catfish or cod fillets, cut crosswise into 1-inch strips
1 teaspoon Kosher salt, plus more to taste
2 tablespoons Olive oil, plus more for drizzling
2 tablespoons All-purpose flour
1 Large white onion, chopped
1 Large red bell pepper, chopped
2 Medium celery stalks, chopped
3 Medium garlic cloves, chopped
15 ounces Canned diced tomatoes, undrained
8 ounces Fresh okra, stemmed and cut crosswise into 1/2-inch pieces, or frozen sliced okra
2 tablespoons Worcestershire sauce
2 teaspoons Fresh thyme, chopped
2 Bay leaves
2 teaspoons Creole seasoning
½ teaspoon Black pepper, plus more to taste
Cooked black rice, for serving
Thinly sliced scallions, for garnish
Directions
Place reserved shrimp shells in a medium saucepan with 3 cups water. Bring to a simmer over medium heat, then remove from heat and let the mixture steep for 15 minutes. Strain through a fine-mesh sieve into a bowl, discarding the solids. Set the shrimp stock aside. In a large bowl, toss the catfish pieces with 1 teaspoon salt, cover, and refrigerate until ready to use, up to 1 hour.
Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Sprinkle the flour over the oil and whisk constantly until smooth and lightly golden, about 1 minute. Add the chopped onion, red bell pepper, celery, and garlic. Cook while stirring frequently and scraping the bottom of the pot to prevent sticking, until the vegetables are soft and translucent, 8 to 10 minutes.
Pour in the reserved shrimp stock, then add the canned tomatoes with their juices, okra, Worcestershire sauce, thyme, bay leaves, Creole seasoning, and black pepper. Stir well to combine. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium-low. Cover and simmer gently until the okra becomes almost tender, about 15 minutes.
Stir in the catfish strips and shrimp, then reduce heat to low. Cover and cook gently until the fish and shrimp are cooked through, 5 to 8 minutes. The catfish should be opaque and flake easily, and the shrimp should be pink and firm. Remove and discard the bay leaves. Taste and adjust seasoning with additional salt and pepper as needed.
Divide the cooked black rice among serving bowls and ladle the stew over the top. Garnish each portion with fresh scallions and drizzle lightly with olive oil before serving.
