(Almost) Slow Carb Cajun Fish

What started as a way to use up already cooked lentils turned into a version of Cajun etouffee.  The inspiration for my cajun fish started as wanting to use some fish, but not make the normal pan fried or baked fish.  This meal was actually quite easy and pretty tasty and made some good leftovers.  Leftovers that didn't smell like fish in the office microwave! Talk about a good fish meal! What makes this almost slow carb is because I used a bit of butter and a bit of flour.  This recipe is very rich and creamy, without having any cream in it. That's the beauty of making a roux for your dishes!

The source recipe comes from here.  Below are the ingredients I actually used.

1tbsp butter
3 tbsp coconut oil
1 green pepper chopped
1/2 an onion chopped

3 tbsp flour

1 tsp cumin

1 tsp old bay

1 tsp paprika

pinch cayenne

2.5 tomatoes

1 cup clam juice

1/2 cup chicken broth

2 cloves garlic

2tsp worcestershire sauce

1 tsp tabasco

2 fish filets (rubbed with old bay) and chopped into bite sized pieces.

Salt and pepper to taste.

Melt the butter and coconut oil in a dutch oven, add the onion and green pepper and saute for about 10 minutes.  Whisk in the flour to make a roux and stir for about 5 minutes.  Stir in the spices. Slowly add the liquid (clam juice and chicken broth) while stirring constantly.  Bring to a boil and then to a simmer.  Add the tomatoes and garlic, worcestershire and tabasco.  Simmer for 20-30 minutes (or 15 in my case) and add the fish.  Cook the fish until it flakes with a spoon (about 10 minutes).  Finish with salt and pepper to taste and serve with cooked green lentils and your choice of slow carb approved vegetables.