Voodoo Stew
Cuisine: Mexican
Author: Epicurus.com Kitchens
  • 1 Tablespoon unsalted butter
  • 1 teaspoon garlic, chopped
  • 1/2 Cup red bell pepper, diced
  • 1/2 Cup green bell pepper, diced
  • 1/2 Cup yellow onion, diced
  • 1/2 Cup celery, diced
  • 1 jalapeño chile, sliced in thin
  • 1 Quart water
  • 1 1/2 Tablespoons chicken base
  • 2 Tablespoons lemon juice
  • 1 bay leaf
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/3 teaspoon cumin
  • 1 Quart assorted fish (firm-flesh fish, such as cod, shrimp, lobster, scallops, snapper, grouper or mahi mahi)
  • 1/2 Cup blackening seasoning
  • 2 Tablespoons vegetable oil
  • 4 Cups cooked white rice
  • 1 Cup pico de gallo
  • 2 Tablespoons parsley, chopped
  • 2 Cups corn tortilla strips, fried
  1. Heat butter in stockpot; sauté garlic, bell peppers, onion, celery and jalapeño chile.
  2. Add water, chicken base, lemon juice, bay leaf, oregano, thyme and cumin; bring to low boil. Simmer 10 minutes; set aside and keep warm.
  3. In bowl or resealable plastic bag, toss fish/shellfish with blackening seasoning until well coated.
  4. Heat oil in large sauté pan; cook seafood until cooked through.
  5. To serve, place a portion of hot rice in center of each bowl; arrange seafood in ring around rice. Ladle 8 ounces of hot stock per bowl over seafood and rice.
  6. Garnish each bowl with pico de gallo, parsley and tortilla strips.
Firmer fish such as snapper, tuna, swordfish, and mahi-mahi are preferred in this dish. Flakier species such as trout, sole, or orange roughy are not recommended, as they will fall apart too easily when cooking. Salmon tends to turn soup a cloudy grey. The addition of any other seafood such as shrimp, scallops, squid, crawfish, or even lobster is purely at the discretion of the chef! All seafood should be as fresh as possible and cut into bite size pieces.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/voodoo-stew/39314/