Quick Seafood Stew

This quick seafood stew packs a ton of flavor and can be made in under an hour! 

I make this bowl of joy year-round. It’s loaded with shrimp and fish, and now is the time you can make substitutions with fresh seasonal ingredients. Try adding some diced summer zucchini or squash or some of those tender leafy greens found rolling into your local Farmer’s Market. 

As with most stews and soups, this tastes better the next day and freezes well! Serve with crusty grilled bread and garlic butter.

Author: Foodie On The Fly

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Quick Seafood Stew

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 tablespoon vegetable oil
• 2 andouille sausage links, thinly sliced
• 1 onion, diced
• 1 stalk celery, diced
• 1 poblano chili, seeded and diced
• 1 green bell pepper, seeded and diced
• Kosher salt and freshly ground pepper
• 2 large garlic cloves, minced
• 2 fresh thyme springs
• 1 bay leaf
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• 1 tbsp Old Bay Seasoning
• 1 tbsp of Onion Powder
• 1 tbsp of Garlic Powder
• 1 tbsp of Curry Powder
• 1 tbsp Cajun Seasoning
• 1 cup clam juice
• 1 ear corn, kernels cut, cob reserved
• 1 pound white fish fillets, I prefer cod, cut into 2 inch chunks
• 1 pound shell-on deveined shrimp
• Scallions, for garnish

Instructions

1. Melt butter in a small saucepan over medium heat. Add the flour and cook, stirring often until dark brown, about 10 minutes. Remove the roux from heat.
2. Meanwhile, heat the oil in a large Dutch oven over medium heat. Add the sausage and cook, stirring often until browned, 2 to 3 minutes. Transfer to a plate. Add the onion, celery, Chile, bell pepper and 1/2 teaspoon salt. Cook, stirring often, until just tender, about 5 minutes. Add the garlic and cook, stirring, for 3 minutes. Add the thyme, bay leaf, old bay, onion powder, garlic powder, curry powder, Cajun seasoning and 1/4 teaspoons black pepper. Cook, stirring for 2 minutes.
3. Add the clam juice, 3 cups water, the corncob, and the browned sausage with any accumulated juices. Bring to a boil, then reduce the heat to simmer steadily. Stir in the roux, then simmer for 10 minutes. Discard the corncob, thyme sprigs, and bay leaf.
4. Fold in the fish and shrimp, making sure they're submerged in the liquid. Cover and simmer over medium heat, stirring occasionally, until just cooked through, about 7 minutes. Stir in the corn kernels. Adjust seasonings if needed. 
5. Divide among the bowls and garnish with scallions

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