Shannon's Deepwater Fish Stew |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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. Ingredients:
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 |
Directions:
1. Mix all ingredients together, except fish, and bring to boil.
2. Turn to low and simmer about 10 minutes.
3. Add fish and simmer until fish and potatoes are done, about 10-15 minutes more.
4. Serve in bowls with crackers or crusty bread.
5. 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.
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