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Saturday, October 10

Carolina fish, shrimp, & okra stew with black rice

Active: 40 minutes; Total: 1 hour 10 minutes; Serves: 6 to 8

Shrimp, medium, raw, peeled, deveined; shells reserved

1 pound

Water

3 cups

Cod or catfish fillets, skinless, halve lengthwise if large; cut crosswise into 1-inch strips

1 ½ pounds

Salt, kosher

1 teaspoon +

Oil, olive

2 tablespoons +

Flour, all-purpose

2 tablespoons

Onion, white, chopped

1 large

Bell pepper, red, chopped

1 large

Celery, chopped

2 stalks

Garlic, chopped

3 cloves

Tomatoes, diced, undrained

15 ounces

Okra, stemmed, cut crosswise into ½-inch pieces

8 ounces

Worcestershire sauce

2 tablespoons

Thyme, fresh, chopped

2 teaspoons

Bay leaves, dried or fresh

2 leaves

Creole seasoning

2 teaspoons

Pepper, freshly ground

½ teaspoon +

Rice, black, cooked


Scallions, thinly sliced

Garnish

  1. Combine the reserved shrimp shells and water in a medium saucepan. 
  2. Bring to a simmer over medium heat; remove from heat, and let stand 15 minutes. 
  3. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids, and set the stock aside. 
  4. Toss together the fish pieces and salt in a large bowl; cover and chill until ready to use, up to 1 hour. 
  5. Over medium heat, warm the oil in a large Dutch oven. 
  6. Add the flour, whisking constantly, until smooth and lightly browned, about 1 minute. 
  7. Add the onion, bell pepper, celery, and garlic. 
  8. Cook, stirring often and scraping the bottom of the Dutch oven to prevent scorching, until softened, about 8 to 10 minutes. 
  9. Stir in the shrimp stock, tomatoes with juices, okra, Worcestershire, thyme, bay leaves, Creole seasonings, and pepper. 
  10. Bring to a simmer over medium-high heat. 
  11. Reduce heat to medium-low; cover, and simmer until the okra is almost tender, about 15 minutes. 
  12. Stir in the fish and shrimp, and reduce the heat to low. 
  13. Cover and cook until the fish and shrimp are cooked through, about 5 to 8 minutes. 
  14. Remove and discard the bay leaves; season with salt and pepper. 
  15. Serve with black rice garnished with scallions. 
Recipe from Food&Wine Magazine, October 2020

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