Fish Stew

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Recipe Courtesy of

Difficulty: Easy

Ingredients Add to grocery list

½ cup carrots (small diced)
½ cup celery (small diced)
1 cup onion (small diced)
½ cup turnip (small diced)
1 can water chestnuts (halved)
½ cup peppers sm dice
½ cup scallions (sliced)
½ cup parsley (chopped)                                         
1 T Paula Deen lemon dill butter
½ cup sundried julienne
2- 8 ounce cans of clam juice
3 cups shrimp stock
1 tsp Tones Citrus Grill Seasoning
1 lb Cod
1 lb Mahi Mahi
1 lb shrimp-peeled, make stock with
¼ cup olive oil
1 lb Buckwheat Pasta





In ¼ cup olive oil, sauté onions then add all other vegetables sauté, add 2 tbsp of Paula Deen Southern Grilling 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 then add seafood and shrimp and simmer until fish is cooked, 8-10 minutes. Prepare pasta according to manufacture have ready when stew is finished. In a bowl place fish stew place pasta swirl in center and garnish with scallions and parsley then a quenelle of the Paula Deen lemon dill finishing butter. 

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