Go Back
Cajun Tomato and Okra White Fish Stew
Print Recipe Pin Recipe
Course Soup
Cuisine Cajun
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 lbs cod fillets, cut into 2-inch pieces
  • 1 lb fresh okra, trimmed and sliced into 1/2-inch rounds
  • 1 (14 oz) can diced tomatoes
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tbsp Cajun seasoning
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery. Cook for 5 minutes until the vegetables soften.
  • Stir in the garlic and Cajun seasoning. Cook for 1 minute until fragrant.
  • Pour in the diced tomatoes with their juice and the vegetable broth. Add the salt and black pepper. Bring the mixture to a simmer.
  • Add the sliced okra. Simmer uncovered for 10 minutes, stirring occasionally, until the okra begins to soften.
  • Gently place the cod pieces into the pot. Simmer for 6 to 8 minutes until the fish turns opaque and flakes easily.
  • Remove the pot from the heat. Ladle the stew into bowls and top with chopped parsley. Serve with lemon wedges on the side.

Notes

Stir the okra only a few times during simmering to keep it from breaking down too much. If the broth tastes too spicy, add an extra squeeze of lemon at the table to balance the heat. Leftovers keep well in the fridge for two days and reheat gently on the stove without the fish falling apart.
Course: Soup
Cuisine: Cajun
Equipment: Large Pot, Cutting Board, Knife