Old Timey Fish Stew Recipes

OLD STONE FISH STEW

Steps:

• Cut the fish into one-and-one-half-inch cubes. Set them aside.
• Heat the oil in a large saucepan or kettle over medium heat and add the onions, celery, green pepper and garlic. Cook, stirring, for five minutes. Add the wine, bay leaf and thyme. Cook for one minute. Stir in the tomatoes, pepper flakes, salt and pepper. Simmer for 10 minutes.
• Add the fish and mussels, stir and cook over high heat for about three minutes. Add the shrimp and parsley and cook for three more minutes. Remove the bay leaf and serve immediately.

OLD TIMEY FISH STEW

Steps:

• 1. In a large stock pot, cook bacon until done, remove to plate, keep warm.
• 2. Add onions, cook until soft about 5 minutes.
• 3. Crumble up your bacon,and return to the pot, add potatoes, fish fillets, and enough water to cover.
• 4. Cook over medium heat until potatoes and fish are almost done.
• 5. Add the 2 cans of tomato paste and stir well. Be careful not to stir the stew too much or else the fish will break apart. Lower the heat to a simmer.
• 6. Add hot sauce to taste or to your liking. Add salt and black pepper to taste.
• 7. Crack the eggs whole one at a time into the stew,let them poach. Be careful as you stir them. Let the eggs cook until they are firm. Taste your broth and adjust your seasonings if needed.
• 8. Turn off the heat. Let sit for about 15 minutes. Serve and enjoy!