You may also like
Categories:
olive oil red pepper white onion garlic white wine tomatoes okra chicken broth cayenne pepper scallops white fish shrimp salt Cajun spice
Viewed: 62 - Published at: 5 years agoIngredients
- 3 tbsp olive oil
- 1/2 tbsp red pepper flakes
- 1 medium white onion, chopped
- 3 cloves of garlic, chopped
- 1 cup white wine
- 3 medium tomatoes, peeled, seeded and diced
- 1 cup okra* sliced in 1/4" slices
- 2 1/2 cups chicken broth
- 1 tsp cayenne pepper
- 1/2 pound scallops, cut into 1" squares or cubes
- 1 pound white fish cut into 1" squares or cubes (you may use tilapia, haddock, monkfish, cod, or another white fish of choice)
- 1/2 pound small shrimp, peeled and deveined
- salt and pepper to taste or
- cajun spice (I used Tony Cachere's)
Method
- Before you begin to heat pan, you may want to cut the fish, put it on a separate plate and season it with the cajun spices or salt and pepper. This allows the fish to come to room temperature and take in some of the spices.
- Heat wok or saucepan to medium high heat.
- Add olive oil, chopped onion, garlic, and red pepper flakes. Cook until onion begins to turn clear (about 3-4 minutes).
- Add white wine and continue to cook for 4-5 minutes, allowing wine to slightly reduce.
- Add diced tomatoes, okra, cayenne pepper and chicken broth. Keep on medium-high heat for about 10 minutes, stirring occasionally.
- Turn heat down to medium-low. Add scallops and seasoned white fish. Allow stew to simmer for another 7-8 minutes. Add shrimp and cook for another 5 minutes or until shrimp appear to be pink.
- I like to serve this with french bread for dipping and a side salad of your choice.
