Bayou Bliss Seafood Medley
Dive into the rich flavors of the bayou with our Bayou Bliss Seafood Medley. This hearty stew features succulent boneless fish fillets and juicy shrimp, simmered to perfection with aromatic garlic and a blend of fresh herbs. Infused with robust Cajun spices, it offers a delightful kick that beautifully complements the natural sweetness of the seafood. Ideal for a cozy family dinner or an impressive gathering of friends, this stew is not only bursting with flavor but also packs a nutritious punch, making it a fantastic weekly meal choice for seafood lovers.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
skinless fish fillets
8 ounces (fresh or frozen, cut into 1-inch pieces)
shrimp
6 ounces (fresh or frozen, peeled and deveined)
olive oil
2 teaspoons (for sautéing)
onion
2/3 cup (chopped)
carrot
1/2 cup (finely chopped)
sweet pepper
1/2 cup (chopped (red or green))
garlic cloves
2 (minced)
low-sodium tomatoes
1 (14 1/2 ounce) can (undrained and cut up)
low-sodium tomato sauce
1 (8 ounce) can (n/a)
reduced-sodium chicken broth
1 cup (n/a)
dry red wine
1/4 cup (optional, can substitute with broth)
bay leaves
2 (whole)
fresh thyme
1 tablespoon (snipped, or 1 teaspoon dried)
cajun seasoning
1/2 teaspoon (n/a)
ground cumin
1/4 teaspoon (n/a)
crushed red pepper flakes
1/4 teaspoon (optional)
Instructions
1
If using frozen seafood, thaw the fish fillets and shrimp in advance.
2
Rinse the thawed fish and shrimp under cold water and pat dry with paper towels.
3
Cut the fish fillets into 1-inch pieces and set them aside in the refrigerator, along with the shrimp, until ready to use.
4
In a large saucepan, heat the olive oil over medium-high heat.
5
Add the chopped onion, carrot, and sweet pepper to the pan; sauté for about 5 minutes until the vegetables are tender.
6
Stir in the minced garlic and cook for an additional minute until fragrant.
7
Incorporate the undrained canned tomatoes, tomato sauce, chicken broth, and red wine (or additional broth). Add in the bay leaves, thyme, Cajun seasoning, ground cumin, and crushed red pepper flakes if using.
8
Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for 20 minutes to hold in the flavors.
9
Gently fold in the fish pieces and shrimp, making sure they are submerged in the broth. Cover the pot and simmer for 5 more minutes until the fish flakes easily and the shrimp are opaque.
10
Carefully remove the bay leaves before serving. Enjoy hot and savor the bayou flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Bayou Bliss Seafood Medley?
It is a hearty seafood stew featuring boneless fish fillets and shrimp simmered in a Cajun-spiced broth with fresh herbs and vegetables.
What types of seafood are used in this recipe?
The recipe calls for 8 ounces of skinless fish fillets and 6 ounces of peeled and deveined shrimp.
Can I use frozen seafood for this stew?
Yes, you can use frozen fish and shrimp, but they should be thawed in advance and patted dry before cooking.
How should the fish be prepared?
The skinless fish fillets should be cut into 1-inch pieces.
What vegetables are needed for the base?
You will need chopped onion, finely chopped carrot, and chopped sweet pepper (either red or green).
What kind of oil is used for sautéing?
The recipe uses 2 teaspoons of olive oil.
How long should I sauté the vegetables?
Sauté the onion, carrot, and sweet pepper for about 5 minutes until they are tender.
When should I add the garlic?
Stir in the minced garlic after the other vegetables are tender and cook for an additional minute until fragrant.
Do I need to drain the canned tomatoes?
No, use one 14.5-ounce can of low-sodium tomatoes undrained and cut up.
What liquid components make up the broth?
The broth consists of undrained tomatoes, tomato sauce, reduced-sodium chicken broth, and optional dry red wine.
What can I use instead of red wine?
You can substitute the 1/4 cup of dry red wine with additional chicken broth.
What spices give the stew its Cajun flavor?
The flavor comes from Cajun seasoning, ground cumin, crushed red pepper flakes, bay leaves, and thyme.
How much Cajun seasoning is required?
The recipe calls for 1/2 teaspoon of Cajun seasoning.
Is there a substitute for fresh thyme?
Yes, you can use 1 teaspoon of dried thyme instead of 1 tablespoon of fresh snipped thyme.
How long does the broth need to simmer before adding seafood?
Once the broth mixture reaches a boil, reduce the heat and let it simmer, covered, for 20 minutes.
When do I add the fish and shrimp?
Gently fold the seafood into the broth after the initial 20-minute simmer.
How long does the seafood take to cook in the stew?
The fish and shrimp should simmer for about 5 minutes until the fish flakes and shrimp are opaque.
Should I keep the pot covered while simmering?
Yes, keep the pot covered during both the 20-minute broth simmer and the 5-minute seafood simmer to hold in flavors.
What should I do with the bay leaves?
Carefully remove and discard the bay leaves before serving the stew.
How do I know the fish is fully cooked?
The fish is ready when it flakes easily with a fork.
How do I know the shrimp is fully cooked?
The shrimp are done when they turn opaque.
Is this recipe considered healthy?
Yes, it is described as a nutritious meal choice that uses low-sodium ingredients and lean seafood.
What is the heat level of this stew?
It has a delightful kick from Cajun seasoning and optional red pepper flakes, but the intensity can be adjusted.
What is the texture of the carrot in this recipe?
The carrot is finely chopped to ensure it becomes tender during the sauté and simmer process.
How much garlic is used?
The recipe requires 2 minced garlic cloves.
What type of chicken broth is recommended?
Reduced-sodium chicken broth is recommended to control the salt content.
Can I use any color of sweet pepper?
Yes, you can use either red or green sweet peppers.
How many bay leaves are needed?
The recipe uses 2 whole bay leaves.
Is this recipe suitable for guests?
Yes, it is noted as an impressive dish for a gathering of friends or a cozy family dinner.
Should the seafood be cold when added to the pot?
The instructions recommend keeping the prepared seafood in the refrigerator until the broth is ready.