Gulf of Mexico Seafood Stew | Louisiana Kitchen & Culture

Ingredients

• zest of 1 lemon
• juice of 1 lemon
• 1 tablespoon "Meat Seasoning" (formula follows)
• 4 filets of fish, skinless, sliced 1 inch thick (mahi mahi, trout, halibut, redfish)
• 1 pound jumbo shrimp, peeled, deveined
• 1 tablespoon oil
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 1 jalapeno, chopped
• 8 garlic cloves, minced
• 1½ teaspoons dry oregano
• 1½ teaspoons dry thyme
• 1 tablespoon salt
• 1 ½ teaspoons black pepper
• 1 tablespoon sugar
• ¾ cup white wine
• 28 ounces diced tomatoes
• 1 quart seafood stock
• 1 bay leaf
• 8 basil leaves, chiffonade
• 1 bunch parsley, chopped