Fish Stew Recipe by Paula Deen

Level: Easy


0 ratings


  • 1/2 cup carrots, small diced
  • 1/2 cup celery, small diced
  • 1 cup onion, small diced
  • 1/2 cup turnip, small diced
  • 1 can water chestnuts, halved
  • 1/2 cup bell peppers, small diced
  • 1/2 cup scallions, sliced
  • 1/2 cup parsely, chopped
  • 1 tablespoon butter
  • 1/2 cup sun-dried tomatoes, julienned
  • 2 (8 oz) cans clam juice
  • 3 cups shrimp stock
  • 1 teaspoon citrus grill seasoning
  • 1 lb cod
  • 1 lb mahi mahi
  • 1 lb shrimp, peeled, make stock with
  • 1/4 cup olive oil
  • 1 lb buckwheat pasta


In ¼ cup olive oil, sauté onions then add all other vegetables sauté. Add 2 tablespoons of butter and ½ cup flour mix, cook low for one minute. Add 1/3 cup Chardonnay mix, add clam juice and shrimp stock bring to a boil. Add seafood and shrimp and simmer until fish is cooked, 8-10 minutes. Prepare pasta according to the package and have ready for when stew is finished. In a bowl, place fish stew and pasta and swirl in center; garnish with scallions and parsley.

Fish Stew


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