About this recipe:Etouffee is a Cajun dish that is similar to gumbo. It can contain shellfish or chicken, but this recipe calls for tilapia. Use another white fish if desired; cod works a treat. You'll love this gumbo-style fish stew.
185g white rice
4 tablespoons roux
1 large onion, chopped
1/2 green pepper, chopped
1 teaspoon minced garlic
500ml beef stock
450g tomatoes, coarsely chopped
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 bay leaf
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
2 teaspoons salt
900g tilapia fillets, cut into 2.5cm pieces
4 tablespoons chopped fresh parsley
1 teaspoon red chilli flakes (to taste)
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Method Prep:20min › Cook:40min › Ready in:1hr
Combine rice and water in a small saucepan. Bring to the boil, reduce heat to low, and simmer for 15 to 20 minutes, or until done.
In a large saucepan, warm roux over medium heat. Stir in onion, green pepper and garlic; cook for about 5 minutes, or until soft. Stir in stock and tomatoes. Season with lemon juice, Worcestershire sauce, bay leaf, black pepper, thyme and salt. Reduce heat to low, cover, and simmer for 30 minutes.
Stir in fish and parsley. Simmer, partially covered, for 10 minutes, or until fish flakes easily with a fork.
Stir in cooked white rice, and season with red chilli flakes. Serve.