Carolina Fish Shrimp and Okra Stew with Black Rice

Ingredients

• 1 pound raw medium shrimp, peeled and deveined, shells reserved
• 3 cups water
• 1 1/2 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 1/2-inch pieces, or 2 cups frozen sliced okra
• 2 tablespoons Worcestershire sauce
• 2 teaspoons chopped fresh thyme
• 2 fresh or dried bay leaves
• 2 teaspoons Creole seasoning
• 1/2 teaspoon black pepper, plus more to taste
• Cooked black rice (such as Nature’s Earthly Choice), for serving
• Thinly sliced scallions, for garnish

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