Week of Fish: Roux Stew

Today I made our favorite Fish Week recipe: Emeril’s Fish Stew. It’s a creole recipe made with a dark, rich roux. I am not a roux kind of girl, normally. I like my cooking fast and easy, and you will rarely find me sweating over a hot stove for more than a few minutes. But this recipe is worth it. It takes 20 minutes of constant stirring to get the roux (which is flour and oil) to the dark chocolate color that makes it so flavorful, but it’s worth it. I didn’t get any pictures during this process because I had to stir and the husband was toddler-wrangling, so you’ll have to trust me.

Peppers, onions, and celery, otherwise known as a "trinity." A trinity is the Louisiana version of a mirepoix - a French sauce or soup base made from finely chopped celery, onion, and carrot.

Trinity and roux.

Tomatoes, garlic, and bay leaf added. This simmers for an hour and smells heavenly.

Rich, spicy, and utterly delicious. I don't mess with this recipe much, because you can't improve on perfection.

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