Creole Fish Stew

Fish Stew

• 1 pound firm white fish fillets — patted dry and cut into 1½-inch chunks
• 2 whole yellow onions — small dice
• 2 stalks celery stalks — small dice
• 2 cloves garlic cloves — mashed and minced
• 2 tablespoons vegetable oil
• ¼ cup all-purpose flour
• 3 cups low-sodium chicken stock
• 1 can diced tomatoes — 28 oz, undrained
• ¼ cup parsley — chopped
• 1 teaspoon oregano — dried
• 1 teaspoon marjoram — dried
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 whole bay leaf

Garnish

• scallions — thinly sliced
• lemon — wedges
• parsley — chopped
• hot sauce (optional) — optional

1. Sauté the Vegetables: Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Add onions and celery and cook about 8 minutes, stirring occasionally. Add garlic and cook about 2 minutes more, until the vegetables are very soft and fragrant but not browned.2 onions, 2 celery stalks, 2 garlic cloves, 2 tbsp vegetable oil
2. Build the Broth: Sprinkle flour over the vegetables and stir constantly with a wooden spoon about 2 minutes, until no dry flour remains but the mixture has not browned. Slowly stir in about 1 cup of the chicken stock until smooth. Stir in the remaining stock, diced tomatoes, parsley, oregano, marjoram, salt, pepper, and bay leaf. Bring to a gentle simmer, reduce the heat to medium-low, and cook uncovered about 15 minutes, stirring occasionally, until the vegetables are tender and the broth is lightly thickened.¼ cup flour, 3 cups low-sodium chicken stock, 28 oz tomatoes, ¼ cup parsley, 1 tsp oregano, 1 tsp marjoram, 1 tsp salt, ¼ tsp pepper, 1 bay leaf
3. Add the Fish: Gently nestle the fish chunks into the simmering stew in an even layer. Cover and cook at a bare simmer over low heat for 5–7 minutes, checking early, until the thickest pieces reach 145°F, are opaque at the center, and separate easily with a fork. Avoid vigorous stirring so the pieces remain intact. Remove the bay leaf before serving.16 oz white fish fillets
4. Serve: Taste the broth and adjust the seasoning if needed. Ladle the stew into bowls and garnish with scallions and parsley. Serve with lemon wedges and hot sauce at the table if desired. Crusty bread, rice, or cornbread may be served alongside for soaking up the broth.scallions, lemon wedges, chopped parsley, hot sauce, as desired