Serves: 2
Ingredients:
1/8 cup flour 25 ml
1/8 cup butter 25 ml
2 cups fish stock 500 ml
1 stalk celery, chopped
1 carrot, chopped
1 tbsp onion, chopped 15 ml
1/2 green onion, chopped
1/8 cup tomato paste (25 ml)
1 tsp chopped garlic (25 ml)
1½ tsp Cajun seasoning (7 ml)
Procedure:
In a pot, melt butter. With heat on medium, add flour and stir constantly for 3-4 minutes, making sure it doesn’t brown. Gradually add the fish stock, stirring constantly as it thickens. Add the remaining ingredients. Bring to a boil and then allow to simmer for a half hour or until vegetables are cooked, stirring occasionally.
Add seafood to the stew base. Cook until fish is tender and mussels are opened. Finish off with a dab of 35% cream and serve with garlic toast.
Restaurant: The Grand Banker, 82 Montague Street, Lunenburg, Nova Scotia B0J 2C0, Canada
Recipe Type: Authentic
Submitted By: The Grand Banker, Chef Cindy WeaverRecipe Type: Authentic
Recipe Author: Chef Cindy Weaver
Recipe Source: http://www.novascotia.com/en/home/discovernovascotia/foodandwine/recipes.aspx