Steve Wiley’s Fish Stew

Sunday afternoon, I was trying to decide what to have for dinner, & hadn't been to the store in a while, so I rummaged through the freezer.  There was a lot of fish, and I had a pot of chicken stock from boiling a carcass a couple days previous. When I finished this project, I posted a picture on Facebook. A couple friends asked for the recipe. There isn't one. Here goes. I put a bag of seasoning blend in the stock & thickened it with some Guidry's dry roux. Then I added about 2 lbs. of whiting filets & about 2 lbs. of catfish filets. Then, a little Tobasco & Zatarain's creole seasoning, served over brown rice. Not bad for leftovers, if I say so myself.