How to Prepare Yummy Etouffee-inspired seafood stew

Etouffee-inspired seafood stew.

You can have Etouffee-inspired seafood stew using 15 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Etouffee-inspired seafood stew

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

Etouffee-inspired seafood stew step by step

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..