Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Sprinkle Cajun seasoning evenly over fish; rub in with your fingers. In a 4- to 5-quart Dutch oven heat oil and butter over medium-high heat. Add fish; cook for 10 to 12 minutes or until browned and fish flakes easily when tested with a fork, turning once. Remove fish from Dutch oven; break into large pieces and set aside.
Add leeks, celery and garlic to Dutch oven. Cook over medium heat for 5 to 8 minutes or until vegetables are tender, stirring to scrape up any crusty brown bits from bottom of pan. Add broth, tomatoes, and, if desired, hot pepper sauce. Bring to a boil; reduce heat. Simmer, uncovered, for 15 minutes. Cool slightly.
Transfer vegetable mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. (Use caution when blending/processing hot ingredients.) Return pureed mixture to Dutch oven. Season with salt and black pepper.
Stir fish, rice and whipping cream (or half-and-half or light cream) into pureed mixture; heat through. Garnish each serving with green onions.