¼ cup butter
¼ cup all-purpose flour
4 cloves garlic, minced
1 yellow onion, diced
1 green bell pepper, diced
6 stalks celery, chopped
1 (28 ounce) can diced tomatoes
3 tablespoons tomato paste
1 quart Jacoub’s Seafood Seasoning
1 cup white wine
2 tbsp Jacoub’s New Bay Seasoning
1 lemon, juiced
1 tablespoon Worcestershire sauce
1 pound white fish, chopped into 1 inch cubes (such as cod, mahi mahi, halibut, rockfish, etc.)
2 pounds shrimp, peeled and deveined
½ cup fresh parsley, chopped
1 bunch green onions, chopped
Half & half
1. In a large stockpot, melt butter over medium heat. Thoroughly stir in flour, making sure there are no lumps. Stirring constantly, cook roux for 5-7 minutes, until bubbly and golden brown. (Make sure it doesn’t burn!)
Stir in garlic, onions, bell peppers, and celery. Stirring frequently, sauté for 3-5 minutes, until fragrant and tender.
Add in diced tomatoes, tomato paste, Jacoub’s Seafood Seasoning, and white wine. Whisk together until roux has been well incorporated. Stir in Jacoub’s New Bay Seasoning, lemon juice, and Worcestershire sauce.
Stirring frequently, bring mixture to a gentle simmer (about 10-12 minutes) over medium heat, allowing soup to thicken slightly.
Stir in fish and shrimp. Cover pot with lid, reduce heat slightly, and cook an additional 10-12 minutes.
To serve, ladle into bowls and garnish with parsley and green onions. Add a splash of cream, if desired.
Choose a meaty white fish for this recipe such as cod, hake or monkfish, and cut into fairly chunky pieces so it doesn’t break up too much during cooking.