Orange Marmalade From Spain
Chef and cookbook author Alexander Smalls builds rich flavor into this Lowcountry stew with a quick homemade stock using shrimp shells.
INGREDIENT :
- 1 pound raw medium shrimp, peeled and deveined, shells reserved
- 3 cups water
- 1 1/2 pounds skinless catfish or cod fillets (halve fillets lengthwise if large), cut crosswise into 1-inch strips
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons olive oil, plus more for drizzling
- 2 tablespoons all-purpose flour
- 1 large white onion, chopped
- 1 large red bell pepper, chopped
- 2 medium celery stalks, chopped
- 3 medium garlic cloves, chopped
- 1 (15-ounce) can diced tomatoes, undrained
- 8 ounces fresh okra, stemmed, cut crosswise into 1/2-inch pieces, or 2 cups frozen sliced okra
- 2 tablespoons Worcestershire sauce
- 2 teaspoons chopped fresh thyme
- 2 fresh or dried bay leaves
- 2 teaspoons Creole seasoning
- 1/2 teaspoon black pepper, plus more to taste
- Cooked black rice (such as Nature’s Earthly Choice), for serving
- Thinly sliced scallions, for garnish
RECIPE DIRECTION :
- Combine shrimp shells and 3 cups water in a medium saucepan. Bring to a simmer over medium. Remove from heat, and let stand 15 minutes. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set stock aside. Toss together catfish pieces and salt in a large bowl. Cover and chill until ready to use, up to 1 hour.
- Heat oil in a large Dutch oven over medium. Add flour; cook, whisking constantly, until smooth and lightly browned, about 1 minute. Add onion, bell pepper, celery, and garlic. Cook, stirring often and scraping bottom of Dutch oven to prevent scorching, until softened, 8 to 10 minutes. Stir in shrimp stock, tomatoes with juices, okra, Worcestershire, thyme, bay leaves, Creole seasoning, and black pepper. Bring to a simmer over medium-high. Reduce heat to medium-low; cover and simmer until okra is almost tender, about 15 minutes.
- Stir in catfish and shrimp, and reduce heat to low. Cover and cook until catfish and shrimp are cooked through, 5 to 8 minutes. Remove and discard bay leaves. Season to taste with salt and pepper. Serve with black rice; garnish servings with scallions, and drizzle with olive oil.
