Shannons Deepwater Fish Stew Recipes

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SHANNON'S DEEPWATER FISH STEW



Shannon's Deepwater Fish Stew image

While our crew cleaned the catch from our deep-sea fishing trip, my daughter, Shannon, created this impromptu stew from ingredients on-hand and cooked it in a pot, using an outdoor gas cooker. The crew ate every last bit, and we've been making it ever since. It can be made with any kind of fish; however, if a softer-flesh fish is used, it will tend to fall apart more during cooking, which some people may prefer. Kielbasa sausage or seafood, such as shrimp, could be added to this tasty stew. If you prefer, make this in a crock-pot.

Provided by BeachGirl

Categories     Stew

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

3 -4 cups firm fish fillets, cut into bite-sized pieces (such as dolphin or wahoo)
2 medium onions, diced
5 large new potatoes or 5 large potatoes, peeled and cut into bite-size pieces (not baking potatoes)
1 quart Clamato juice (clam & tomato juice mixture)
2 tablespoons Worcestershire sauce
3 stalks celery, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon basil leaves
1/2 teaspoon crushed red pepper flakes, to taste (optional)
1/2 gallon spicy hot V8 or 1/2 gallon bloody mary mix

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.

IRISH FISHERMAN'S STEW



Irish Fisherman's Stew image

In my hometown there is a tradition. the morning of a wedding the groom goes fishing with the brides father, and if the catch is good, then this stew is made for the wedding and it means the marriage will be blessed with bounty.

Provided by GingerlyJ

Categories     Stew

Time 46m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 9

1/2 teaspoon thyme
1/2 lb firm white fish
2 tablespoons vegetable oil
1 chopped onion
1 garlic clove
2 tablespoons flour
2 (14 ounce) cans low sodium chicken broth
1 (15 ounce) can corn
1/2 lb new potato

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.

Nutrition Facts : Calories 353.3, Fat 12.8, SaturatedFat 2, Cholesterol 34, Sodium 111, Carbohydrate 45, Fiber 4.7, Sugar 5.3, Protein 20.2

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