Best Shannons Deepwater Fish Stew Recipes

SHANNON'S DEEPWATER FISH STEW

Shannon's Deepwater Fish Stew image

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.

Provided by BeachGirl

Categories Stew

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

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

Steps:

Mix all ingredients together, except fish, and bring to boil.
Turn to low and simmer about 10 minutes.
Add fish and simmer until fish and potatoes are done, about 10-15 minutes more.
Serve in bowls with crackers or crusty bread.
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.

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