This recipe is for fish haters because it will open your eyes to the wonders of the sea. You’ll think to yourself, “Maybe I do like fish after all. Maybe I didn’t like fish before because my mama just didn’t know how to make it (gasp). I will now repent of my fish hating ways and try other fish dishes by Christina because she knows what she’s talkin ’bout!” Fish haters will love this recipe because the fish is swimming in a yummy yet healthy broth. This translates to a subtle flavor that will remind you more of a New York style clam chowder than anything else. It’s the perfect gateway dish to hook you on seafood for life!
- 24 oz mahi mahi (if frozen, thaw before cooking)
- 1 cup dry white rice
- 2 tbsp olive oil
- 65 g celery (about 1/2 cup)
- 1 cup (120 g) yellow onion chopped
- 2 cloves of garlic
- 1 (160 g) green bell pepper (1 medium size pepper)
- 32 oz seafood stock (low sodium)
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tbsp tomato paste
- Salt and black pepper to taste
- Cook the rice according to your favorite method.
- Chop the celery, yellow onion, garlic, and green bell pepper.
- Saute the vegetables except for the garlic in the olive oil until they are soft.
- Add the stock, spices, garlic, and tomato paste to the vegetables and bring to a boil and then simmer for 15 minutes.
- Cut the Mahi Mahi into cubes, add it to the vegetables and simmer for 10 minutes. Using a fork, test one of the Mahi Mahi cubes to ensure it is cooked by cutting the cube and seeing that it is an opaque white in the middle. If it is still pink or slightly translucent, allow it to simmer for some additional time until it is fully cooked.
- Serve the étouffée over rice.