Carolina Fish, Shrimp, and Okra Stew with Black Rice

foodandwine.com

Gsheshe

1 pound raw medium shrimp, peeled and deveined, shells reserved

3 cups water

1 ½ 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 ½-inch pieces, or 2 cups frozen sliced okra

2 tablespoons Worcestershire sauce

subheading: Lea & Perrins Worcestershire Sauce:

2 teaspoons chopped fresh thyme

2 fresh or dried bay leaves

2 teaspoons Creole seasoning

½ teaspoon black pepper, plus more to taste

Cooked black rice (such as Nature’s Earthly Choice), for serving

Thinly sliced scallions, for garnish

Directions at foodandwine.com

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