fish stew

[sidelock]

Looking for a good mix for a good fish stew. ANYONE?

 

[coloradoclyde]

Fish chowder

Take a good haddock, cod, or other solid fish, of tree or four pounds. clean it well and cut into pieces of three inches square, Place in the bottom of your pot five or six slices of salt pork, fry brown, then add three onions sliced thin, and fry those brown, remove the kettle from the fire and place on the onions and pork a layer of fish; sprinkle over a little pepper and salt, then a layer of pared and sliced potatoes, a layer of fish and potatoes until the fish is used up, cover with water and let it boil for half an hour, pound six biscuits or crackers as fine as meal and pour into the pot; and, lastly add a quart or pint of milk, let it scald well and serve.


(Disclaimer)
It's an 1800's recipe...I have no idea what it tastes like. :grin:

 

[coloradoclyde]

I have a modern French cook book with many classic fish stews by region....even BouillaBaisse
The recipes are more in-depth...
Let me know if I can help...

 

[satx78247]

SOUNDS TASTY.

yours, satx

 

[Loyalist Dave]

I was taught two ways of making a chowder, quickly...,

Tomato Based:
Four cans of V-8, low salt, vegetable juice
two packs of frozen assorted seafood*....(more if you want more protein)
two potatoes cubed
Old Bay seasoning to taste.
Bring the juice to a boil, open the frozen seafood packages and dump them in, and the potatoes and boil.
(You can add celery, or macaroni, or rice or anything else that you might want.)

frozen assorted seafood: We get this in the freezer next to the fresh seafood counter at the market, and it's a package of assorted odd bits, oysters, small shrimp, a few calamari rings, some cuttlefish bits, a few clams, and such. Great for a soup or chowder.

Milk Based:
6 cups whole milk
Instant mashed potatoes
and the rest of the ingredients as listed in the first recipe above, you're just using the milk instead of the V-8 for the base, but don't boil it, because of the milk-fat. Heat up to about 190 - 200 degrees for about an hour.

You use the instant mashed potato to thicken the milk base if you wish. Some folks like their milk based chowder thicker than they do when it's tomato based. :wink:

LD

 

[fleener]

I will have to look for mine. Have not made it in years.

One time I was making it for a pot luck at work. I was grabbing spices out of the cupboard without paying as much attention as I should.

I grabbed what I thought was seasoning salt, and gave it a quick shake. Ended up being cinnamon.

Now what do I do? SO, it did not taste bad, so I took it anyway. My boss was eating it and had a puzzled look on his face and asked "is that cinnamon I taste?"

Fleener

 

[tenngun]

In hot olive oil sear the outside of a firm white fish till lightly browned,flip sear and remove. Lightly fry diced potatoes and onion then remove. De glaze the pan with a little dry white wine.Add milk/sour cream 50/50 mix. Since dry smoked fish is expensive and hard to get, to imitate this ad a couple of drops of liquid smoke to the milk.add potatoes and onions back in. Cook on low simmer till soft then add fish back in cook in till fish done just ten min or so, salt pepper to taste. Top with sour dough croutons.

 

[necchi]

Fish in any kind of soup or stew, :barf:
An absolute waste of good meat!

 

[coloradoclyde]

Someone should probably ask what kind(s) of fish you plan on using....

 

[George C]

2 pounds fish your choice I use fillets
Fatback
1 onion
1 28oz can tomatoes
1 can tomato sauce
3 potatoes diced.
1 cup water as needed
2 tablespoon worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon mustard
"1 teaspoon seasoning salt Tony C's"
1 teaspoon crushed red pepper
1 tablespoon Louisiana hot sauce
1 teaspoon oregano

Fry out fatback wilt onions add all ingredients I chop the fat back and add it to bring to a simmer cook covered for 50 minutes adjust seasoning if necessary serve hot..

 

[satx78247]

I find that HALIBUT steaks are BEST for a very similar recipe.

ypurs, satx

 

[NeilMacleod]

Any sea food I use, i use a basic potato onion soup, some times with Stilton

 

[satx78247]

OK. - HOW exactly do you use the soup mix??

yours, satx

 

[George C]

I usually use salmon or catfish. But any fish will work.

 

[Brokennock]

I'll look for the recipe when I get home from work, at 4am. We make a Portuguese Fish Stew that is quite spicy and great on a cold damp day. It uses a tomatoe and fish stock based broth. Included are potatoes, onions, garlic,cut up tomatoes, and cayene pepper then, mussles and clams, in the shell, and any type of firm white fish, we usually use cod/scrod and/or halibut. Grouper or monkfish would probably work well too.

 

[satx78247]

Fwiw, I can tell you that SWORDFISH does NOT work. = It's "YUCK" with my recipe.

yours, satx

 

[George C]

Never used SWORDFISH probably never will.

 

[tenngun]

Sword fish should just be steaks. Yo I know you will die, all your children will die and any body you’ve ever seen a photo of will also die if you take just one bite of sword fish... but it’s tasty I I eat it every now and thin.

 

[Nativearizonan]

Not exactly a stew, more like a casserole:

You need a bunch of boneless filets, and little ones like off bluegills works just fine, so does the store bought tilapia filets. Also need potatoes, sliced thin; onions, sliced likewise; canned mushroom soup and some saltine crackers for topping.

Grease a casserole dish with butter and layer the filets, potatoes, onions and soup alternately, probably 3-4 layers of each ingredient, until you fill your dish up to a bit below the top, so it won't boil over, and crumble the crackers on top

Stick it in the oven at 375 until done (usually 45 minutes to an hour or so)

 

[satx78247]

Swordfish was what I had at the time & didn't want to go into town. = NOT a good plan.

yours, satx