Prep Time: 20 minutes
Cooking Time: 40 minutes
Ingredients
Directions
Preparation
1. In a large stockpot, melt butter over medium heat. Thoroughly stir in flour, making sure there are no lumps. Stirring constantly, cook roux for 5-7 minutes, until bubbly and golden brown. (Make sure it doesn’t burn!)
2. Stir in garlic, onions, bell peppers, and celery. Stirring frequently, sauté for 3-5 minutes, until fragrant and tender.
3. Add in diced tomatoes, tomato paste, fish stock, and white wine. Whisk together until roux has been well incorporated. Stir in Creole seasoning, if desired, black pepper, cayenne pepper, lemon juice, and Worcestershire sauce. Stirring frequently, bring mixture to a gentle simmer (about 10-12 minutes) over medium heat, allowing soup to thicken slightly.
4. Stir in fish and shrimp. Cover pot with lid, reduce heat slightly, and cook an additional 10-12 minutes.
5. To serve, ladle into bowls and garnish with parsley and green onions. Add a splash of cream, if desired.
* Can add more cayenne pepper if you like it hot
**White fish such as cod, mahi mahi, halibut, rockfish, etc.
Nutrition Facts
Calories: 280
Fat: 8 g
Carbohydrates: 15 g
Sodium: 900 mg
Fiber: 2 g
Protein: 30 g
Cholesterol: 185 mg