Acadian Seafood Stew

Print Recipe
Chef Cindy Weaver
Grand Banker Bar & Grill
Yield: 2 servings


Stew Base

1 tsp flour
1 tsp butter
2 cups fish stock
1 stalk celery, chopped
1 carrot, chopped
1 tbsp onion, chopped
1/2 green onion, chopped
1 tsp tomato paste
1 tsp chopped garlic
1 1/2 tsp Cajun seasoning


1/2 lb fresh haddock
6 oz scallops
8 large shrimp, peeled
8 mussels


In a pot, melt butter. With heat on medium, add flour and stir constantly for 3-4 minutes, making sure it doesn't brown. Gradually add the fish stock, stirring constantly as it thickens. Add the remaining ingredients. Bring to a boil and then allow to simmer for a half hour or until vegetables are cooked, stirring occasionally.

Add seafood to the stew base. Cook until fish is tender and mussels are opened. Finish off with a dab of 35% cream and serve with garlic toast.
Print Recipe