NEW ENGLAND SEAPORT FISHERMAN'S STEW RECIPE - (4.1/5)
Provided by Dr_Mom
Number Of Ingredients 9
Steps:
- Regular cooking directions: Preparing the beans: Rinse, drain and pick over. Place in a bowl with 8 cups water and soak for 4 hours at room temperature. As a time-saving alternative, boil for 10 minutes and let stand for 2 hours. Drain beans and place in a 4 quart pot with 8 cups water. Bring to a boil, reduce heat and simmer covered for 1 hour or more. While beans are simmering: In a 4 quart pot, sauté vegetable packet in melted butter, add flour and stir to coat. Add beef broth, V-8 juice and drained beans. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes, stir frequently. Add salt and pepper to taste. Add fish (cut into 1-inch pieces) or shrimp, with olives and sherry. Simmer, uncovered, 10 minutes. Slow Cooker Recipe Directions: Recommended slow cooker: 3-4 quart Preparing the beans the night before: Rinse, drain and pick over the beans. Place beans in a bowl with 2 quarts water, let stand on counter overnight. Assembling the soup in the morning (or the night before): In a medium saucepan sauté contents of vegetable packet in melted butter, add flour and stir to coat. Add beef broth, V-8 juice and stir. Transfer broth mixture to bowl of slow cooker. (May cover and refrigerate overnight.) Cooking the beans: Drain beans and stir into crock pot, cover and cook on HI for 7-8 hours. Add fish (cut into 1-inch pieces) or shrimp, olives and sherry. Continue on LOW one hour, and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
