Sauce Picante is a spicy, tangy treasure of New Orleans cooking, and it forms the basis of this aromatic fish stew. Its flavor pairs perfectly with economical ocean perch fillets, and the acid in the tomatoes and hot sauce helps keep the fish firm.

If February has put a chill in your bones, bake up a batch of fresh biscuits and fix a big ol’ pot of this spicy perch stew, and you’ll soon feel as warm as Louisiana sunshine.

You can substitute catfish, tilapia, or whiting for the ocean perch with good results for a taste of Mardi Gras.

This recipe is adapted from my book the Knack Fish & Seafood Cookbook: Delicious Recipes for All Seasons which was co-authored by James Beard Award winner, Linda Beaulieu.

Here’s how to make the New Orleans Creole Perch Stew:

Ingredients:

2 Tbsp olive oil
2 tsps flour
1 cup diced onion
1 cup diced celery
1 cup diced green pepper
3 large cloves garlic, minced
1 - 15 oz can petite diced tomatoes, undrained
1 - 10 oz can Rotel-type tomatoes with green chilies, undrained
1 1/2 cups low sodium chicken stock
2 Tbsp tomato paste
1 Tbsp hot sauce
1/2 tsp black pepper
1 lemon (one half juiced; other half thinly sliced)
2 lb skinless ocean perch fillets, cut into 2” chunks
2 Tbsp finely shredded parsley
2 scallions (green parts only), sliced thin on the diagonal

PREPARATION:

Heat oil in a large skillet. Cook the flour over medium heat until light brown.

Add the onion and cook, stirring, for 5 minutes. Stir in the celery, green pepper, and garlic; cook 5 minutes more.

Add tomatoes and stock; bring to a simmer and stir in tomato paste, hot sauce, salt, pepper, and lemon juice (reserve slices for garnish.)

Simmer 20 minutes. Fold fish into sauce; simmer 10-15 minutes or until fish flakes.

Adjust salt; garnish with parsley, green onion, and lemon slices.

Enjoy!

You Can Read More of Doug’s Recipe Corner Here.

Please join us soon to see our latest food and cooking article: New Fish and Seafood Recipe Ideas and Tips on About.Com: February 24th to March 2nd 2011.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

• New Orleans Muffuletta Olive Salad Recipe (Salad Recipe Ideas)
• Italian Style Panko Crusted Oysters With Spaghetti Squash Recipe (Fish For Friday Recipe)
• Crowd Pleasing Mozzarella Sticks With Buttermilk Dip
• An Astronaut’s Dinner: NASA’s Out of This World Menu Planning
• Stormy Black Bean Soup Recipe (Soup Recipe of the Week)

(Photo Credit: Christopher Brown: Knack Fish & Seafood Cookbook: Delicious Recipes for All Seasons.)

Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu

Here’s a look back at the food, cooking, and recipe posts that appeared earlier in the week here on HuggingtheCoast.Com…please join us tomorrow for the start of next week’s exciting food features!

Looking Back: 2/20/2011-2/27/2011

Wednesday: New Fish and Seafood Recipe Ideas and Tips on About.Com: February 17th to February 23rd 2011

Friday: Italian Style Panko Crusted Oysters With Spaghetti Squash Recipe (Fish For Friday Recipe) (Pictured)

Sunday: You are here

Please join us soon to read our newest food and cooking article.: New Orleans Creole Perch Stew Recipe

Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu

Below is my seafood recipe for Italian Style Panko Crusted Oysters With Spaghetti Squash from About.Com Fish and Seafood Cooking, where each week I share my newest seafood recipes and tips.

If you’re looking for a beautifully textured and wonderfully delicious oyster recipe to celebrate the flavor of fresh oysters, this week’s recipe for Italian Style Panko Crusted Oysters With Spaghetti Squash, is a great place to start.

This recipe will work equally well with fresh or tinned oysters, but if you can get fresh oysters to make this, you definitely won’t regret it.

The spaghetti squash compliments the rich notes of the Italian style panko crusted oysters perfectly, and in this appetizer or light entree recipe I also share one of my favorite shortcuts for making spaghetti squash easily.

How to Make Italian Style Panko Crusted Oysters With Spaghetti Squash.

Enjoy!

Looking for more seafood recipes? Join me on About.Com Fish & Seafood Cooking, where I share delicious original seafood recipes every week, as well as tips to help you cook the fish you love with confidence.

You can also see our list of delicious seafood recipes here on Hugging the Coast, organized by type of fish.

Also, here’s some convenient links to our first 100 Original Recipes on Hugging the Coast to make it easier for you to find culinary inspiration and ideas beyond seafood.

Please join us soon to see our next food and cooking article: The Hugging the Coast Daily Food and Cooking Blog Week in Review: February 20th to February 27th.

If you liked this article on HuggingtheCoast.Com, you might also enjoy:

• Lasagna Soup Recipe (Soup Recipe of the Week)
• Seafood Cobbler With Potato Dumpling Crust Recipe (Fish For Friday Recipe)
• 44 Clove Garlic Soup With Parmesan Cheese (Soup Recipe of the Week)
• New Fish and Seafood Recipe Ideas and Tips on About.Com: February 17th to February 23rd 2011

(Photo Credit: Doug DuCap’s Food, Cooking, and Travel Photos on Flickr.)

Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu