Maine Boatmans Stew Recipes

MAINE BOATMAN'S STEW

Steps:

• 1. Heat the oil in a large saucepan and add the onions. Cook until begining to look transluscent. Add the pepper and cook until the vegetables are softened.
• 2. Add the mushrooms and the tomatoes and bring the mixture to a boil.
• 3. Add the thyme, salt, pepper and water the simmer for 30 minutes.
• 4. Add the fish and wine and cook until the fish flakes easily, about 15 minutes. Stir in the parsley.
• 5. To serve, place a piece of toasted French bread in the bottom of the soup bowl and spoon the fish stew over it.
• 6. Shellfish may be added with the fish, if desired. Substitute green peppers for red peppers. The stew may also be served over rice. Accompany with a green salad.

PIRATE STEW

Steps:

• Combine the beef, flour, salt, and pepper in a resealable plastic bag; shake to evenly coat the beef.
• Heat the olive oil in a skillet over medium heat. Brown the beef in the olive oil. Transfer the meat into the bottom of a slow cooker and return the skillet to the heat. Add the sweet potato, potato, celery, turnip, and parsnip. Pour the vinegar into the hot skillet to deglaze the pan, scraping loose the particles from the bottom with a spatula; empty into the slow cooker. Return the skillet to the heat and melt the butter. Cook and stir the onion in the melted butter until softened; scrape into the slow cooker.
• Combine the pineapple juice, Worcestershire sauce, brown sugar, garlic, beef bullion, and rum in a small saucepan; cook until the bouillon cube dissolves. Pour into the slow cooker.
• Turn the slow cooker on to High; cook for 1 hour. Switch heat to Low and cook an additional 6 hours.