Striped Bass and Shrimp Stew
Ingredients:
1 cup all-purpose flour
1 tablespoon of your favorite Cajun seasoning
2 lbs. of striped bass fillets
¼ cup of vegetable oil
3 tablespoons of margarine
1 large onion, finely chopped
1 teaspoon of Hungarian paprika
½ teaspoon of salt
¼ teaspoon ground black pepper
2 teaspoons of minced garlic
2 sweet potatoes peeled and cubed
3 cups of shrimp or fish stock
2 cups of heavy cream
1 cup of Muenster cheese
1 pound of small or medium shrimp
2 hard boiled eggs, sliced (use for garnish)
chopped green onion. Garnish
chopped fresh parsley. Garnish
Preparation:
In a shallow baking dish, combine the flour and Cajun seasoning. Dredge the fish in the flour, shaking to remove any excess. In a large sauté pan, heat the oil over medium-high heat. Add the onion, paprika, salt, and pepper, and cook, stirring until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the potatoes and stock and bring to a boil. Reduce the heat to medium-low, cover, and simmer until the potatoes are tender, about 12 minutes. Add the cream and bring to a simmer. Simmer until the potatoes are very soft and the sauce reduces and thickens, about 3 minutes.
Add the cheese and stir to incorporate. Adjust seasoning, to taste. Add the fish and the shrimp, and simmer until the shrimp are pink and the fish is warmed through, 3 to 4 minutes. Remove from heat.
Spoon the stew into large bowls. Arrange the egg slices around the rim of the bowl and garnish with the green onions and parsley. Striped Bass and Shrimp Stew is excellent on a cold mid-winter day. Not only satifies the innards but brings back the memory of the catch.