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Voodoo Stew

Chef Kenny Bowers
Restaurant/Operation Rockfish Seafood Grill, Dallas
Menupart Fish and Seafood 
Daypart Lunch, Dinner

Yield: 4 servings
Unsalted butter 1 Tbsp.
Garlic, chopped 1 tsp.
Red bell pepper, diced 1/2 cup
Green bell pepper, diced 1/2 cup
Yellow onion, diced 1/2 cup
Celery, diced 1/2 cup
Jalapeño chile, sliced in thin rings 1
Water 1 qt.
Chicken base 1 1/2 Tbsp.
Lemon juice 2 Tbsp.
Bay leaf 1
Dried oregano 1/2 tsp.
Dried thyme 1/2 tsp.
Cumin 1/3 tsp.
Assorted fish (firm-flesh fish such as salmon, snapper and tuna work best) and/or shellfish meat 1 qt.
Blackening seasoning 1/2 cup
Vegetable oil 2 Tbsp.
Cooked white rice 4 cups
Pico de gallo 1 cup
Parsley, chopped 2 Tbsp.
Corn tortilla strips, fried 2 cups
1. Heat butter in stockpot; sauté garlic, bell peppers, onion, celery and jalapeño chile.

2. Add water, chicken base, lemon juice, bay leaf, oregano, thyme and cumin; bring to low boil. Simmer 10 minutes; set aside and keep warm.

3. In bowl or resealable plastic bag, toss fish/shellfish with blackening seasoning until well coated.

4. Heat oil in large sauté pan; cook seafood until cooked through.

5. To serve, place a portion of hot rice in center of each bowl; arrange seafood in ring around rice. Ladle 8 oz. of hot stock per bowl over seafood and rice.

6. Garnish each bowl with pico de gallo, parsley and tortilla strips.

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