Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, etouffee-inspired seafood stew. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Etouffee-inspired seafood stew is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Etouffee-inspired seafood stew is something that I have loved my entire life. They are fine and they look wonderful.

Great recipe for Etouffee-inspired seafood stew. 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. Add the olives and raisins and bring to a simmer.

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

The ingredients needed to make Etouffee-inspired seafood stew:

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

Pulse the onion and garlic in a food processor until very finely minced. Wet the bread with a few tbsp water, then wring out as much liquid as you can. Tear the bread into small pieces, into a mixing bowl. Add the minced onion and garlic, ground meat, a few large pinches of salt and several grinds.

Steps 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.

Tear the bread into small pieces, into a mixing bowl. Add the minced onion and garlic, ground meat, a few large pinches of salt and several grinds. Lay the shrimp seasoned side down in a single layer. Simple Tutorial Keto Instant Pot Pulled Pork; How To Prepare Pulled Pork Fried Rice; Step By Step Tutorial Amazing Aggie Dr. Pepper Pulled Po Delicious Drink Recipes.

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