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 carrot, 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

7 ml


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.