New Orleans fish stew, garnished with spicy fried clams, is a great culinary creation. This effortless entrée is sure to receive rave reviews.

Ingredients

• 3 tablespoons butter
• 2 cups diced onions
• 1 cup diced sweet red bell peppers
• 1-½ cups diced tomatoes
• 1 cup diced Yukon Gold potatoes
• ¼ teaspoon salt
• ¼ teaspoon dried oregano
• 1-¾ cups chicken broth
• ¼ cup hot pepper sauce
• 2 cups Sea Best Cooked Shrimp, thawed
• 1-½ cups Sea Best Ocean Perch Fillets, thawed and cut into 1” x1” pieces 
• 5 ounces Sea Best Breaded Clam Strips
• ¼ cup sliced scallions

Directions

1. In a Dutch oven over medium heat, melt butter. Add onions and red bell peppers; cook and stir for 8-10 minutes or until onions are tender.
2. Add tomatoes and potatoes; cook 2 minutes longer.
3. Reduce heat to low. Stir in salt and oregano; cook for 4 minutes.
4. Stir in broth and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender.
5. Reduce heat to low. Add Sea Best Shrimp and Ocean Perch. Cook for 2 minutes. Turn heat off and cover.
6. Meanwhile, cook Sea Best Breaded Clam Strips in oil according to package directions until crispy and golden brown.
7. Serve stew topped with crispy clam strips and sliced scallions.

Servings: 4