Acadian Seafood Stew
Recipe provided by: The Grand Banker, Chef Cindy Weaver
|1/8 cup||flour||25 ml|
|1/8 cup||butter||25 ml|
|2 cups||fish stock||500 ml|
|1||stalk celery, chopped||1|
|1 tbsp||onion, chopped||15 ml|
|1/2||green onion, chopped||1/2|
|1/8 cup||tomato paste||25 ml|
|1 tsp||chopped garlic||25 ml|
|1 1/2 tsp||Cajun seasoning||
In a pot, melt butter. With heat on medium, add flour and stir constantly for 3-4 minutes, making sure it doesn’t brown. Gradually add the fish stock, stirring constantly as it thickens. Add the remaining ingredients. Bring to a boil and then allow to simmer for a half hour or until vegetables are cooked, stirring occasionally.
Add seafood to the stew base. Cook until fish is tender and mussels are opened. Finish off with a dab of 35% cream and serve with garlic toast. Serves 2.