Special thanks to Ruth F. for this recipe. I had been looking for a fisherman stew recipe and heard she made a delicious one. I did add flour to thicken this a bit but either way it's delicious. To make the prep easier I often ask someone at the fish counter to cut up the white fish into chunks. Although the recipe calls for cod, I have also used tilapia or any whitefish that is on sale. If you don't care to cook with wine, you could substitute chicken broth, seafood stock, or even clam juice.
Prep Time: 15 minutes. Cooking Time: 30 minutes
1 teaspoon olive oil
1 medium onion, chopped
1 yellow pepper, chopped
1 stalk celery, chopped
2 garlic cloves, minced
1 Tablespoons, flour
1/2 teaspoon Cajun seasoning
1/2 teaspoon,salt or to taste
1 (14 ounce) undrained can diced tomatoes
1 cup water
1/2 cup dry white wine
1/2 pound, cod fillet cut into 1 inch chunks
1/2 pound, shelled and deveined medium shrimp
In a stock pot, heat olive oil over medium heat. Add onion, pepper and celery and cook 8-10 minutes or until onion is tender, stirring occasionally. Stir in garlic, cajun seasoning and salt. Continue to cook for one minute.
Add tomatoes, water and wine, bring to a boil. Reduce heat to medium low and simmer, covered for 10 minutes.
Stir in cod and shrimp. Cover and simmer for 3-4 minutes or until cod and shrimp just turn opaque throughout, gently stirring once. Serve with crusty bread.
Serves 4 - Recipe can be doubled