Servings:
Yield: 4 servings
Ingredients
- 4 tablespoon vegetable oil
- 8 tablespoon garlic cloves, slivered
- 3 tablespoon bay leaves
- 1 tablespoon jalapeno, seeded and minced
- 1 tablespoon onion, large, small diced
- 2 tablespoon celery stalks, small diced
- 2 tablespoon green bell pepper, seeded & small diced
- 1 tablespoon creole seasoning
- 1/2 cup flour
- 3 cup tomatoes, peeled, seeded, & small diced
- 2 cup seafood stock
- 1 tablespoon hot sauce
- 2 tablespoon worcestershire sauce
- 1 tablespoon kosher salt
- 8 ounce fish, mild, light & flaky sliced into smaller pieces
- 8 ounce shrimp, wild caught
- 8 ounce oysters, shucked
- 2 tablespoon parsley
Preparation
Baking Directions:
Place a medium sauce pot on the stove over medium-high heat for 3 minutes to warm.
Add in the oil, garlic, bay leaves, jalapeno, onion, celery, bell pepper and Creole seasoning and cook for 3-5 minutes until soft but not browned.
Sprinkle the flour across the top of the vegetables and stir to thicken and incorporate evenly.
Add the tomatoes and stir for 30 seconds.
Add in seafood stock, hot sauce and Worcestershire and bring the court bouillon to a simmer.
Add the fish, shrimp and oysters and cook for 3 minutes or until just cooked.
Lastly, stir in the parsley and adjust the seasoning as desired.
Ladle the stew over freshly steamed rice.