Best Home Canned Fish Stew Recipes

SOUTHERN FISH STEW

Southern Fish Stew image

I made this with sheepshead, but you can use any fish that is firm, freshwater or saltwater. If you can't find Conecuh, use whatever smoked sausage you like.

Provided by Hank Shaw

Categories Soup

Time 1h

Number Of Ingredients 13

Ingredients

3 tablespoons bacon fat or vegetable oil
1 large yellow or white onion, chopped
1/2 pound fresh okra, sliced ((or 1 cup dried))
2 teaspoons Cavender's seasoning ((optional))
1 quart chicken or seafood stock
1 quart water
1 cup crushed tomatoes
2 cups cooked hominy or other corn ((canned or frozen is fine))
2 cups cooked black-eyed peas or butter beans ((canned or frozen is fine))
1 pound Conecuh or other smoked sausage, sliced
2 pounds sheepshead or other fish, cut into 1-inch chunks
1/4 cup chopped chives or parsley
Saltines ((optional))

Steps:

In a large soup pot, heat the bacon fat over medium-high heat and saute the chopped onion, stirring often, until it just begins to color around the edges, about 5 to 8 minutes.
Add the okra and Cavender's seasoning and stir well. Saute this for 3 minutes or so if you have fresh or frozen okra. If you are using dried, just mix it around a bit.
Pour in the water, stock and crushed tomatoes. Bring to a simmer and add salt to taste. Add the hominy, beans and sausage. Simmer, don't boil, for 15 minutes.
Add the fish and simmer another 10 minutes. Stir in the chopped chives and serve. If you want to bulk this up a bit, crush Saltines into the soup while eating.

Nutrition Facts : Calories 450 kcal, Carbohydrate 23 g, Protein 37 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 102 mg, Sodium 776 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

EASY FISH STEW WITH MEDITERRANEAN FLAVORS

Easy Fish Stew With Mediterranean Flavors image

This is a typical fisherman's stew. No need to make a fish stock; water, aromatics and anchovies will suffice. Use anchovies even if you don't like them, as they add great depth of flavor, not to mention omega-3 fats. And don't worry: the dish won't taste like anchovies.

Provided by Martha Rose Shulman

Categories dinner, soups and stews, main course

Time 1h15m

Yield Serves four

Number Of Ingredients 13

Ingredients

4 large garlic cloves, cut in half, green shoots removed
4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
Salt, preferably kosher salt, to taste
1 (28-ounce) can chopped tomatoes, with liquid
1 quart water
1 pound small new potatoes, scrubbed and quartered or sliced
A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chile if desired, tied together with a string
Freshly ground pepper
1 to 1 1/2 pounds firm white-fleshed fish such as halibut, tilapia, Pacific cod or black cod, cut in 2-inch pieces

Steps:

Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 2 grams, Sodium 1793 milligrams, Sugar 8 grams