Introduction: Spicy Fish Stew
I had a craving for seafood and something spicy. I also had fish in the freezer I needed to use before it got too old. The result is this fish stew. Cobbled together from things handy in the kitchen, it turned into a hearty and delicious dinner...particularly with the addition of some Peasant Bread. I hope you like it.
- 1.5-2 lbs Whiting and Cod, cubed (or any other combination of white fish, shrimp, or prawns)
- 1 28 oz can of diced tomatoes
- 1 yellow bell pepper, diced
- 1 red onion, diced
- 2 tbsp Cajun Fish Rub
- 1 cup water
- 2 tbsp olive oil* (or vegetable oil)
- Heavy bottomed Dutch Oven
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*NOTE: When cooking I only use regular olive oil, not extra virgin. This is because regular olive oil has a higher smoke point and is therefore more suited to cooking. Extra virgin olive oil should really only be used cool in things like salad dressings.
Step 1: Saute
Bring a little olive or vegetable oil up to medium temperature in a heavy bottomed dutch oven. Add onions and stir until softened. Add cajun rub and stir until aromatic. Add peppers and stir until soft.
Step 2: Simmer
Add the can of tomatoes and the water and bring to a boil. Simmer for 10 minutes, stirring occasionally. Add the fish and then simmer 5-10 minutes more, until the fish is cooked through.
Serve and Enjoy!