This Lowcountry Fish Stew recipe is another Gullah Cuisine dish, and if, like us, you’re always looking for new ways to incorporate more seafood into your diet, you will really enjoy this one. I created this recipe out of ingredients we bought on sale when grocery shopping this week. Normally, this is made with catfish, but flounder was what was on sale, and it turned out wonderfully with the flounder.
The Lucky Wife has started learning the method to the couponing madness as one of our New Year’s goals is to try to get more out of our food dollar. You will be seeing many budget-friendly recipes this year as a result.
We really liked the way this stew turned out, and it was definitely a favorite of The Well-Fed Daughter’s. She wasted no time with it from the moment we put it in front of her until her bowl was empty! That’s rare for her.
- 4 fish filets, cut into 1-inch cubes
- 1 onion, medium-diced
- 1 bell pepper, medium-diced
- 2 stalks celery, diced
- 2 cans tomatoes
- 3 large cloves garlic, minced
- 3 Russett potatoes, cut into 1/2-inch cubes
- 6 cups chicken broth
- 2 Bay leaves
- 2 teaspoons Old Bay seasoning
- 2 tablespoons olive oil
- Heat 6-quart stockpot over medium heat until hot. Add olive oil and onion. Saute onion approximately 1 minute.
- Add bell pepper, celery and garlic. Saute vegetables until onion is soft. Stir constantly to avoid browning the garlic.
- Add tomatoes with juice and combine thoroughly. Saute for additional 1 minute.
- Add chicken broth and bring to strong simmer.
- Add potatoes and remaining seasonings. Simmer for approximately 15-20 minutes or until potatoes are fork tender. Once potatoes are tender, reduce heat and bring stew down to slow simmer.
- Carefully, gently, add cubed fish. Simmer slowly 5 minutes or until pure white and flaky. (NOTE: Be careful to simmer slowly on low temperature so fish will not break apart due to convection.)
NEED ANY OF THE TOOLS USED?
2 stars – Surprise your neighbor
The Well-Fed Daughter (17 months old) – 5 Stars