Crappie stew for lunch today

Substitute other fish for Crappie if desired.
1/2 large onion sliced into long slivers
1/2 bell pepper sliced into strips
1 stalk of celery chopped into 1/8 inch cross pieces
6 pods of garlic sliced thinly
1/2 cup sliced green olives
1 tablespoon sliced jalapeno peppers
1 15 oz. can of diced tomatoes
small pot of cooked rice
Tony Chachere Cajun seasoning used liberally
2 tablespoons extra virgin olive oil

Saute the raw vegetables in the olive oil over medium heat until the onions start to turn clear.
Add the canned tomatoes, stir and season liberally, heat until it starts bubbling then cover with a lid.
Cook for five minutes after covering.
Cover the mixture with slices of fish filets and sprinkle with T C seasoning.
Cover with lid and cook for 6 to 8 minutes depending upon thickness of filet.
Serve by placing a bed of rice in a large shallow bowl and using a large spoon to
scoop the mixture out and place on top of the rice.
A whole wheat roll and a glass of red wine makes a fine finish.
Total time from start to finish less than 30 minutes.

Have you tried other kinds of fish?

Yes. I have prepared it with whiting, croaker, flounder, spanish mackerel, and blue fish filets (with red removed). It is the combination of flavors that makes this an interesting dish. I think you could use any type of boneless filet. Also if someone is counting calories they will be pleased with this recipe. If someone else tries this with a different fish post a report so that all of us will know.

Thanks, I am going to try this, sounds pretty good.

Sounds good, thanks for posting.

Some recent discussion about Spanish Mackerel not being popular in the southeastern US. If they would try the filets in this recipe for Crappie Stew which is better called FISH stew I think they would like them.

I don't know about anywhere else, but all the people I give spanish to love it and want more, some say it is the best fish they have ever had.....and it is frozen spanish fillets ....just think what they would say if it was fresh

thanks for the recipe, sounds good and I'll have to try it

I cooked fish for friends last night. Baked grouper, bluefish and spanish filets. Very simple recipe. Oiled casserole dish with extra virgin olive oil, lots of thin sliced garlic on top, fresh lime juice over filets, Zesty Italian salad dressing over all, Cajun seasoning and dill weed sprinkled over top. 11 minutes in 400 degree oven. None left when we finished and each fish had different texture and taste. A salad and a glass of red wine. Everyone happy.

Quote:

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Originally Posted by oldfisherman

Substitute other fish for Crappie if desired.
1/2 large onion sliced into long slivers
1/2 bell pepper sliced into strips
1 stalk of celery chopped into 1/8 inch cross pieces
6 pods of garlic sliced thinly
1/2 cup sliced green olives
1 tablespoon sliced jalapeno peppers
1 15 oz. can of diced tomatoes
small pot of cooked rice
Tony Chachere Cajun seasoning used liberally
2 tablespoons extra virgin olive oil

Saute the raw vegetables in the olive oil over medium heat until the onions start to turn clear.
Add the canned tomatoes, stir and season liberally, heat until it starts bubbling then cover with a lid.
Cook for five minutes after covering.
Cover the mixture with slices of fish filets and sprinkle with T C seasoning.
Cover with lid and cook for 6 to 8 minutes depending upon thickness of filet.
Serve by placing a bed of rice in a large shallow bowl and using a large spoon to
scoop the mixture out and place on top of the rice.
A whole wheat roll and a glass of red wine makes a fine finish.
Total time from start to finish less than 30 minutes.

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had this for dinner last night with croaker filets. It was great and I have enough to have lunch today and cover the stew with a different fish filet because I ate all the fish last night.