Shannons Deepwater Fish Stew Recipes

SHANNON'S DEEPWATER FISH STEW

Steps:

• Mix all ingredients together, except fish, and bring to boil.
• Turn to low and simmer about 10 minutes.
• Add fish and simmer until fish and potatoes are done, about 10-15 minutes more.
• Serve in bowls with crackers or crusty bread.
• NOTE: Do not confuse the blue/green dolphin"fish" referred to in the Ingredients List with the"mammal" commonly called a dolphin, but is actually our friendly porpoise.

EASTERN NORTH CAROLINA FISH STEW

Steps:

• Cut the bacon slices into 1-inch squares. Brown them in the bottom of a 10-to-12-quart stockpot over medium heat. Once bacon is crisp, remove it and reserve, leaving the bacon fat in the pot. Whisk the tomato paste into the fat, making sure you scrape up all the brown bits left from browning the bacon.
• Turn the heat off and begin layering the ingredients in the stockpot. Start with a layer of potatoes, followed by a layer of onions and garlic, followed by a layer of fish. Top the fish with roughly a third of the salt, a third of the chile flakes and 1 bay leaf. Repeat this layering process two more times.
• Fill the pot with enough cool water to just barely reach the top of the fish. (If there's a little fish peeking out over the top, that's O.K. - better than if it's swimming in water.) Cover the pot with a tightfitting lid and slowly bring to a boil over medium-high heat. (Throughout the cooking, resist the urge to stir.) Once it starts to boil, reduce heat and let it cook, covered, at a high simmer for about 15 minutes. Check the potatoes for doneness. They should be barely tender, not falling apart.
• Use a large spoon to remove the fat from the surface of the soup, and discard. Taste the broth and add more salt if needed. Then, with the stew at a good simmer, add the eggs one by one in a single layer over the top. (Crack each egg into a small cup before dropping it in.) Cook the eggs for 5 minutes until they are lightly set.
• As soon as the eggs are lightly set, use a large ladle to portion out the stew. A proper serving is at least half a fish steak, some potatoes, some onions and an egg swimming in broth. Shower each bowl with bacon, and serve immediately with a piece or two of bread, if desired.

IRISH FISHERMAN'S STEW

Steps:

• sprinkle thyme over both sides of fish.
• in a large saucepan cook fish in 1 tablespoon of hot oil.
• heat remaining oil and add onion and garlic and cook until tender.
• stir in flour and cook 1 minute.
• add chicken broth , stir in corn and potatoes.
• remove skin and bones from fish and add to pot.
• Simmer 35 minutes stirring often.

EASY FISH STEW WITH MEDITERRANEAN FLAVORS

Steps:

• Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
• Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

ITALIAN FISH STEW

Steps:

• 1. Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1- ½-inch pieces. Cut shrimp in half lengthwise. Cover and chill fish and shrimp until needed.
• 2. In large saucepan, cook onion, celery, and garlic in hot oil until tender. Carefully stir in 1 cup broth and wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tomatoes, tomato sauce, oregano, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes.
• 3. Gently stir in fish and shrimp. Return just to boiling; reduce heat to low. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque. Sprinkle with parsley.