Voodoo Seafood Stew Recipe

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Florida Keys & Key West Chef's Table: Extraordinary Recipes from the Conch Republic

  • Yield: 2 hearty portions


  • 1 cup fish stock
  • 1 ounce eel sauce
  • ½ cup white wine
  • 3 cloves garlic, chopped
  • Pinch of saffron
  • Hot sauce (heat level 6)
  • 8 ounces black grouper, cut into 1-inch cubes
  • 6 ounces shrimp, peeled and deveined
  • 4 ounces calamari, cut into rings with tentacles
  • Seafood seasoning of choice
  • Salt and freshly ground black pepper
  • 4 ounces broccoli florets
  • 2 shallots, sliced
  • 1 red bell pepper, sliced
  • 1 cup large-dice tomatoes
How to Make It
  1. Place fish stock, eel sauce, wine, garlic, saffron, and hot sauce, to taste, in a medium pot over high heat. Season grouper, shrimp, and calamari with seafood seasoning, salt, and pepper to taste. Add seafood to pot, distributing it evenly in the stock mixture. Bring to a simmer, cover, and cook until seafood is almost opaque, about 2–3 minutes.
  2. Distribute the vegetables evenly over the top of the stew. Re-cover and cook for an additional 2–3 minutes, just until seafood is cooked through and vegetables are crisp-tender.
  3. Divide stew with broth between 2 large bowls and serve immediately.

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