Forum Host- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Stews were always popular in 19th century. Some were made from beef and others from fish. This recipe is for a hearty fish stew.
Fisherman's Stew
4 strips bacon, cut into 2 inch pieces
1 large onion, chopped
2 large thin-skinned potatoes, diced
1 can (28 oz) Italian style tomatoes
1 cup dry Vermouth
1 tablespoon Worcestershire sauce
4 bay leaves
2 to 3 cloves garlic, minced or pressed
1/2 teaspoon pepper
2 lbs fillets (cod, rock fish, salmon, sea bass, sharp or any combo) each about one inch thick
In a 4 to 5 quart kettle over medium heat, cook bacon until crisp. Add onion and potatoes to bacon and drippings; cook stirring until onion is soft (about 10 minutes). Add tomatoes (break up with spoon) and their liquid; stir in Vermouth, Worcestershire, bay leaves, garlic and pepper. Cover; simmer until potatoes are tender ( about 30 minutes).
Meanwhile cut fish into 2 inch pieces; add to vegetable mixture as soon as potatoes are tender. Stir gently to combine with sauce. Cover and continue cooking until flesh inside is just opaque when fish is prodded with fork (about 5 minutes). Season to taste with salt. Makes 4 to 6 servings.
Fisherman's Stew
4 strips bacon, cut into 2 inch pieces
1 large onion, chopped
2 large thin-skinned potatoes, diced
1 can (28 oz) Italian style tomatoes
1 cup dry Vermouth
1 tablespoon Worcestershire sauce
4 bay leaves
2 to 3 cloves garlic, minced or pressed
1/2 teaspoon pepper
2 lbs fillets (cod, rock fish, salmon, sea bass, sharp or any combo) each about one inch thick
In a 4 to 5 quart kettle over medium heat, cook bacon until crisp. Add onion and potatoes to bacon and drippings; cook stirring until onion is soft (about 10 minutes). Add tomatoes (break up with spoon) and their liquid; stir in Vermouth, Worcestershire, bay leaves, garlic and pepper. Cover; simmer until potatoes are tender ( about 30 minutes).
Meanwhile cut fish into 2 inch pieces; add to vegetable mixture as soon as potatoes are tender. Stir gently to combine with sauce. Cover and continue cooking until flesh inside is just opaque when fish is prodded with fork (about 5 minutes). Season to taste with salt. Makes 4 to 6 servings.
Bringing the