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Three-Fish Etouffée with Baby Artichokes and Spicy Tomato Broth

If you’re looking for a quick, hearty, and healthy recipe, look no further than this three-fish etouffée with baby artichokes and spicy tomato broth. Etouffée is a classic and flavorful stew typically found in Cajun and Creole cuisines. Add artichokes as a flavorful vegetable option that are packed with antioxidants and fiber. Choose a healthy protein option like fish that contain omega-3 fatty acids and plenty of vitamins. Don’t forget to add garlic, peppers, and parsley for added nutritional benefits and plenty of flavor. Bon appetite!  Ingredients: (Serves 4)
  • ¼ cup olive oil
  • 1 cup chopped yellow onion
  • ⅓ cup chopped red bell pepper
  • ¼ cup ½-inch diced celery
  • 2 tablespoons minced garlic
  • 1 cup chopped tomatoes or 1 cup tomato sauce
  • 2 teaspoons finely chopped fresh oregano or ½ teaspoon dried oregano
  • 1 teaspoon red pepper flakes (optional)
  • 1 cup red wine or water
  • 4 cups fat-free, low-sodium fish, chicken, or vegetable broth
  • 9 ounces fresh artichoke hearts, quartered or 1 (9-ounce) package frozen artichoke hearts, thawed and cut in quarters lengthwise
  • 1 small bay leaf
  • 2 ounces fresh shiitake mushrooms, stemmed, caps sliced (about 1 cup)
  • 24 ounces (1½ pounds) assorted boneless fish fillets (such as salmon, mackerel, tuna), cut into 1-inch cubes
  • ¼ cup chopped fresh parsley, without stems
  • 1½ tablespoons finely grated lemon peel
  • Salt and pepper to taste
  1. Heat oil in a 4-Quart large pot or Dutch oven over medium heat. Add onion, bell pepper, and celery and cook until tender. Add garlic, tomatoes, oregano, and red pepper flakes if using; simmer 1 minute longer. Add wine or water and bring to a boil. Reduce heat and simmer until the liquid has reduced by half, about 5 minutes.
  2. Stir in broth and bring to a boil. Reduce heat. Add artichoke hearts, bay leaf, and mushrooms and simmer for 2 minutes. Add fish; cook, stirring gently, until just opaque, about 4 minutes. Stir in parsley and lemon peel. Season with salt and pepper. Serve hot.
As originally published in Dr. Perricone’s The Perricone Weight-Loss Diet book