This hearty Louisiana fish stew fairly bursts with onions, celery, and bell peppers—Acadiana’s signature flavors. We like to serve it over rice.
- 2⁄3 cup vegetable oil
- 2⁄3 cup flour
- 1 cup onion, finely chopped
- 1⁄2 cup green bell pepper, finely chopped
- 1⁄2 cup celery, finely chopped
- 3 cakes garlic, minced
- 1 (16-oz) can whole tomatoes, crushed
- 2 cups hot Double-Rich Fish Stock
- 2 tsp. salt
- 1⁄2 tsp. cayenne
- 2 1⁄2 red snapper filets
- 1⁄4 cup scallions, finely chopped
- 1 tbsp. parsley leaves, finely chopped
- Cooked rice
- Make a dark brown roux with the oil and flour. Add onions, peppers, celery, and garlic. Cook over medium heat until tender. Add tomatoes and reduce heat. Cook 30 minutes.
- Add stock, salt, and cayenne and cook for 1 hour more.
- Add red snapper filets and cook until they flake easily, 10-15 minutes. Adjust seasoning. Stir in scallions and parsley. Serve with rice.