Fisherman's Stew

Medium brown Roux made from 5 T flour and 4T oil, I use EV olive oil
1 T tomato paste
2 C diced celery 1/2 inch dice
1 C Diced green bell peppers 1/2 inch dice
1 C diced onion 1/2 inch dice
2 C diced potatoes 1/2 inch dice
1 can diced tomatoes
1 10 ounce can of baby clams
1 pound fish, cubed
2 cups beef broth, I make mine using the clam broth and water with a Knorr beef bullion cube
6 bay leaves
1 T Zatarains Creole seasoning, or to taste


Mix the flour and oil in a pan big enough for the entire recipe. Make the roux by baking in a preheated 325F oven for around 30-40 minutes.

Add the tomato paste to the roux. Stir in the tomato paste until it is mixed well with the roux. Stir in the celery, peppers, onions, half of the creole seasoning and the bay leaves. Stir this together scraping the bottom of the pan for a couple of minutes and then add the tomatos and clams. Add the broth and potatoes. When the potatoes are about done, add the fish and cook a couple more minutes, until the fish is done. Adjust the Creole Seasoning to taste. Serve with hunks of bread.