Go Back
Creole Shrimp and Cod Stew with Rice
Print Recipe Pin Recipe
Course Main Course
Cuisine Creole
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 2 tablespoons Creole seasoning
  • 1 (14-ounce) can diced tomatoes
  • 2 cups fish broth
  • 1 pound cod fillets, cut into 1-inch pieces
  • 1 pound shrimp, peeled and deveined
  • 2 cups cooked white rice, for serving
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, green bell pepper, and celery. Cook for 4 minutes until the vegetables start to soften.
  • Stir in the garlic and Creole seasoning. Cook for 1 minute until the mixture smells fragrant.
  • Pour in the diced tomatoes and fish broth. Bring the stew to a simmer and cook for 5 minutes.
  • Add the cod pieces to the pot. Simmer for 3 minutes, then add the shrimp. Cook for another 4 minutes until the shrimp turn pink and the cod flakes easily.
  • Divide the cooked rice among four bowls. Ladle the stew over the rice and sprinkle with chopped parsley before serving.

Notes

Use fish broth for the clearest Creole flavor, but vegetable broth works in a pinch if that is what you have on hand. Keep the heat at a gentle simmer once the seafood goes in so the cod stays in firm pieces. Leftovers reheat well the next day with a splash of broth to loosen the stew.
Course: Main Course
Cuisine: Creole
Equipment: Large Pot, Cutting Board, Knife