Article Courtesy: saltwatersportsman.com | Originally Published: 11/21/2019 | Click here for original article
Mackerel Fish Stew Creole
Fish Stew Ingredients
- 2 quarts fish stock
- 4 mackerel fillets, 6 ounces each
- 4-8 heads-on shrimp
- 4-8 clams
- 1 1?2 cups octopus or squid chunks
- 2 Tbsp. paprika
- 2 Tbsp. gumbo file
- 1?2 cup garlic, chopped
- 2 Tbsp. parsley, chopped
- 2 Tbsp. chives, chopped
- 2 Tbsp. tarragon, chopped
- 3 Tbsp. salt
- 1?4 cup lemon zest and juice
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- Add gumbo file and paprika to the fish stock, stir, and set aside.
- Salt mackerel fillets and shrimp.
- Place a large saucepan with olive oil over medium heat until it starts to smoke, then add the fish and shrimp to sear for 3 to 4 minutes. Flip while cooking.
- Add the clams, then the octopus a minute later, and cook another 3 to 4 minutes, stirring periodically. Remove the fish fillets and reserve for plating, then pour the fish stock in the pan and lower the heat.
- Add butter to thicken the broth and simmer a couple of minutes, then add the chopped herbs, lemon zest and juice, and continue to simmer for 5 minutes, stirring periodically.
- Transfer everything to a large bowl.
Toast With Old Bay Aioli
- 3 Tbsp. Old Bay seasoning
- 2 cups mayonnaise
- 2 Tbsp. red wine vinegar
- 1?2 Tbsp. olive oil
- Combine Old Bay, mayo and red wine vinegar, and mix thoroughly.
- Sprinkle a little olive oil on sliced sourdough, Italian loaf or similar crusty bread, then grill or toast right before plating.
Assembly
- Serve equal amounts of seafood in soup bowls, add a mackerel fillet in each, and ladle the broth on top.
- Spread the aioli mix on the bread, sprinkle a bit of mixed herbs, and serve a slice with every bowl of stew.
