Step 1

Heat oil and butter in a Dutch oven and sauté the onion, bell pepper and celery until tender, about 5 minutes. Add garlic and. cook another minute,

Step 2

Add seafood stock, tomatoes and sugar. Stir in the potatoes, bay leaf, salt, Cajun seasoning, and Worcestershire sauce, bring mixture to a boil, reduce to a low simmer, cover and cook for 30 minutes.

Step 3

Stir in parsley, thyme and hot sauce; taste stew and adjust seasonings.

Step 4

Cut fillets into large chunks, add to pot, sprinkle with Old Bay, stir, cover, and simmer on medium low until fish flakes apart easily, about 20 to 25 minutes. Serve in a deep bowl over hot steamed rice and garnish with green onion.