Bills World Famous Fish Stew Food

BILL'S WORLD FAMOUS FISH STEW

Bill's World Famous Fish Stew image

Make and share this Bill's World Famous Fish Stew recipe from Food.com.

Provided by ebbtide

Categories Tilapia

Time 30m

Yield 3 serving(s)

Number Of Ingredients 10

Ingredients

1 lb tilapia fillet
1 lemon
1/4 cup Worcestershire sauce
1/4 cup orange juice
1 large onion, chopped
olive oil
1 (14 1/2 ounce) can stewed tomatoes
1 (8 ounce) can salt-free tomato sauce
1 yellow pepper, sliced into thin strips
Old Bay Seasoning

Steps:

Cut fresh tilapia into bite size chunks. Put in shallow dish or bowl. Squeeze lemon juice evenly over fish, then sprinkle with worcesteshire sauce, then pour orange juice over fish and stir around a little. Put aside.
Sautee onion in olive oil in medium pan. Add can of tomatoes and tomatoe sauce,the pepper strips and add just a little water and cook for a few minutes. Add fish and marinate mixture (yes the whole thing) and sprinkle liberally with Old Bay seasoning. Simmer for about 15 minutes.
Serve on rice (brown or white).

Nutrition Facts : Calories 253.3, Fat 3.2, SaturatedFat 0.9, Cholesterol 75.7, Sodium 634.2, Carbohydrate 28.6, Fiber 4.5, Sugar 12.7, Protein 33.4

FISH STEW

Fish Stew image

Provided by Food Network

Categories main-dish

Yield 4 main-course servings

Number Of Ingredients 17

Ingredients

1 1/2 pounds redfish fillets or other firm white fish, such as snapper, drum, or grouper
1 tablespoon plus 1 teaspoon Rustic Rub
1/3 cup vegetable oil
1/3 cup flour
1 cup chopped celery
1 cup chopped onions
1/2 cup chopped bell peppers
2 mild green chilies or banana peppers, sliced lengthwise in half and seeded
2 bay leaves
1 tablespoon minced garlic
2 cups chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes
1 cup water
1 3/4 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon cayenne
1/4 cup chopped green onions
2 tablespoons chopped parsley

Steps:

Cut the fish fillets into 3-inch pieces. Season with 1 tablespoon of the rub. Set aside in the refrigerator. Make a roux by combining the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the color of chocolate. Add the celery, onions, bell peppers, and chilies. Cook, stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook for about 2 minutes. Add the tomatoes, water, and the remaining 1 teaspoon rub. Reduce the heat to medium-low and cook, uncovered, for about 1 hour, or until a thin oil film appears on the surface. Stir occasionally to prevent the mixture from sticking. Increase the heat to medium, add the broth, salt, and cayenne and cook for about 15 minutes. Lay the fish in the mixture and cook for 10 to 15 minutes, or until the fish flakes easily with a fork. During the last 5 minutes of cooking time, add the green onions and parsley. Remove the bay leaves. Serve hot.

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