Fish Stew Recipes

Here are two recipes for fish stew.


This one is from our neighbor ‘Wild Bill’ who loves this stuff.


Eastern North Carolina Fish Stew

1 lb. bacon, cut in 1″ pieces

1 qt. tomato juice

6 potatoes, peeled and sliced

6 onions, sliced 1/4″ thick

3 lbs. fish, cut in 1″ cubes

1 dozen eggs

1/2 t salt

1/4 t pepper

1/4 t red pepper


Fry bacon and save 2 tablespoons bacon fat in the cooking pot or Dutch oven. Remove the bacon and set aside.


Put potatoes and onions in pot and cover with water. Bring to a boil then let simmer until potatoes are done.


When potatoes are done, pour in tomato juice and let simmer until it smells like real food.


Add spices and stir.


Add fish chuck, making sure they are submerged.

(DO NOT STIR FROM THIS POINT ON!)


When fish becomes flaky and white, let simmer another 20 minutes or so.


Break eggs into stew, bring to slow simmer again.


Eat any time after eggs are done.


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Inaugural Fish Chowder

This recipe is from Legal Seafoods Cookbook. We love this restaurant and always visit it for its clam chowder when we are in Boston. They even have a spot at Logan Airport!

**It gets its name because it was served at Ronald Reagan’s 1981 inauguration.


1/2 C butter

3 C diced onions

1/4 C finely grated carrots

2 t minced garlic

1/2 C flour

12 C concentrated fish stock

4 lbs. fish

2 C light cream

1/2 C finely grated Monterey Jack cheese

Salt

Freshly ground black pepper


**Legal says that one cannot duplicate their fish stock, so use any fish stock you have.


Heat the butter in a large saucepan until softened, and saute the onions, carrots, and garlic in it, stirring frequently, about 5 minutes. Remove from heat and slowly stir in the flour. Return to the heat, and cook, stirring , for about 4 minutes. Meanwhile, begin heating the stock in a large pot. Whisk the stock into the flour mixture. Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes.


Add the fish and simmer about 10 minutes longer. Stir in the cream and cheese, and simmer until the cheese melts, about 5 to 8 minutes. (You won’t distinguish the cheese as such, it is incorporated into the chowder.) Reheat the chowder slowly so the cream doesn’t boil.

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