Ingredients

For the Roux:

• ¼ cup unsalted butter

• ¼ cup all-purpose flour

For the Holy Trinity Base:

• 1 large yellow onion, diced

• 1 green bell pepper, diced

• 3-4 stalks celery, chopped

• 4 cloves garlic, minced

For the Stew:

• 1 (28-ounce) can diced fire-roasted tomatoes

• 3 tablespoons tomato paste

• 1 quart seafood stock or chicken broth

• 2 tablespoons Creole seasoning

• ½ teaspoon black pepper

• ¼-½ teaspoon cayenne pepper (adjust to taste)

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 tablespoon Worcestershire sauce

• 1 tablespoon fresh lemon juice

For the Seafood:

• 1 pound white fish (cod, mahi-mahi, or halibut), cut into 1-inch cubes

• 2 pounds large shrimp, peeled and deveined

• ½ cup fresh parsley, chopped

• 4 green onions, chopped

• Hot sauce to taste

Instructions

Make the Roux

In a large stockpot or Dutch oven, melt butter over medium heat. Gradually stir in flour, whisking constantly to prevent lumps. Continue stirring and cooking the roux for 5-7 minutes until it turns golden brown and bubbly, being careful not to let it burn.

Build the Flavor Base

Add the diced onion, bell pepper, and celery to the roux. Sauté for 8-10 minutes, stirring frequently, until vegetables are very soft and translucent. Add minced garlic and cook for another minute until fragrant.

Create the Stew Base

Stir in the diced tomatoes, tomato paste, seafood stock. Whisk everything together until the roux is well incorporated and smooth. Add Creole seasoning, black pepper, cayenne pepper, bay leaves, thyme, Worcestershire sauce, and lemon juice.

Simmer and Develop Flavors

Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer for 40 minutes, stirring occasionally, allowing the stew to thicken and flavors to meld. The consistency should coat the back of a spoon.

Add the Seafood

Gently stir in the cubed white fish and cook for 5-7 minutes until fish begins to flake. Add the shrimp and continue cooking for 3-5 minutes until shrimp are pink and opaque. Be careful not to overcook the seafood.

Serving

Remove bay leaves and taste for seasoning, adjusting salt, pepper, and hot sauce as desired. Ladle the stew into bowls and garnish generously with fresh chopped parsley and green onions. Serve over cooked white rice with lemon wedges and additional hot sauce on the side. This rich, spicy stew serves 6-8 people and delivers the authentic Creole flavors that perfectly match your preference for bold, savory seafood dishes