fish stew

[Loyalist Dave]

but not until I lose the annual cook off up here. Won it two years running, looking for my third

Good luck on your up coming "hat trick"! :hatsoff:

OH and thanks, as I understood your comment on milk, half & half, and using a roux. :thumbsup:

LD

 

[coloradoclyde]

I have an Austrian cookbook. In it is a recipe for Carp Soup (Fischbeuschelsuppe)
It calls for the head and tail pieces of a hen carp. as well as 150 grams of roes. and lard :shocked2:

 

[Kansas Jake]

It can also be pickled like herring.

 

[Ames]

Never had smoked carp. I just got home with a load of touge from ice fishing. Wonder if I can smoke a touge.


Insert jokes about keeping it lit here.

 

[R.C.BINGAMAN]

When I was a kid the boys in the area would hold a carp fishing derby to see who caught the biggest one for bragging rites. All sorts of secret bait formulas from pea nut butter bread to strawberry jello dough balls. The fish once caught would be sold for a quarter apiece to a old fellow who had a spring house in which he would purge them for awhile, and feed them oatmeal and corn meal, The old boy said it was the best eating fish around. The collected quarters would go towards the next tournament.R.C.

 

[coloradoclyde]

Yes you can smoke trout, char, and salmon.

 

[George]

Yes you can smoke trout, char, and salmon.

Now you are making me hungry. Once upon a magical time I spent 12 days catching sockeye salmon on a flyrod on the Kenai peninsula in Alaska. The property owner had an old refrigerator made into a smoker, it sat a few yards from the river we were camped by. We caught the fish, butchered them, stuck them into the smoker for a day, ate them day and night. You've heard of food of the gods? That's it.

Spence

 

[coloradoclyde]

You had me at "standing on shore with a flyrod and the smell of smoking fish wafting in the air"

:grin: :thumbsup:

 

[Ames]

That's what goes into my award winning chowdah. Cherrwood smoked Sockeye. :v

 

[Loyalist Dave]

We have a guy who sometimes comes out to living history events, and he's a Frenchman by heritage. So a couple of times he's made bouillabaisse. :grin: He also made once vichyssoise, but that tasted like cold, potato soup. :shocked2:
LD

 

[tenngun]

I made a big pot of vissisious as a teen. We had a lot left over, my dad took it and used it as a base for a real good clam chowder.

 

[Loyalist Dave]

If you really increase the leeks..., you get a good Welsh Leek Cawl. Have it with a planked trout on March 1st. Saint Davvy's Day!

LD

 

[tenngun]

Yup. Most national meals are close to other national meals Tamilies are just puddings, viccisiou cold is high eating warm it’s just tater soup, dumplings in southern cooking just pot pies in traditional Pennsylvania Dutch. Spanish rice, pilaf pelai jambalaya it’s all one meal. And at the risk of being banned in Texas chili is just a spicy beef stew.