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Old 02-25-2017, 03:43 PM   #1
IowaHunter
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Default Fish stew recipe?

Anyone have a good fish stew recipe? I'd like to cook up some red fish this week.
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Old 02-25-2017, 03:53 PM   #2
BBBGP
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Best bet would be to google Cioppino. Its an italian/American seafood soup that can be made with any type of seafood.
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Old 02-25-2017, 04:02 PM   #3
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I'll give it a look - thanks!
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Old 02-27-2017, 04:15 PM   #4
postman
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Salt, pepper, Cajun seasoning, cornmeal, let it stew in a pot of boiling grease for about 3 min.
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Old 02-28-2017, 12:57 PM   #5
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scratch the stew , do a courtbouillon .... follow either of these 2 recipes or improvise on your own


http://www.deepsouthdish.com/2010/03...#axzz4ZzzCYGUg

http://www.jfolse.com/stirrin/recipe...tbouillon.html


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Old 02-28-2017, 01:25 PM   #6
crawdaddct
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Caldo de Pescado

1 1/2 to 2 lbs fish + the head
1/2 big white onion
3 garlic cloves
2 big red tomatoes
1 chile chipotle (can)
1 dried chile pasilla
2 big carrots
2 medium size potatoes
1 tbsp olive oil
5 cilantro branches
1 fish broth cube
1 big lime
10 dry “bay leaf” leaves

Cut the carrots and potatoes into big cubes. Big vegetable chunks, not tiny little bits that disintegrate and blend together. Saute in olive oil until medium-soft.

At the same time, devein the chile pasilla and boil in a little bit of water. Once tender, add to the blender with the water. Also add the tomatoes, the onion, garlic cloves and blend thoroughly.

Add the blended mix to a big pot through a strainer.

Add the bay leaves, the cilantro branches, the fish broth cube.

Stir the pot a little bit, then cover and let simmer for 10 minutes.

Add fish head and chunks to pot.

Simmer until potatoes are fully done. If needed remove fish if it looks like its overcooking. If sauce thickens too much, you can add water.

pepper to taste. Once potatoes are soft, its done. You can remove the fish head is it bothers the family.

Serve with Mexican rice and corn tortillas

Last edited by crawdaddct; 02-28-2017 at 01:30 PM..
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Old 02-28-2017, 01:29 PM   #7
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Thanks CB and CD. The wife isn't a fish fan and those look like a good tricked up option for her.
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Old 02-28-2017, 09:52 PM   #8
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I'm with Cajun. Courtbouillon


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Old 02-28-2017, 10:59 PM   #9
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Quote:
Originally Posted by wdtorque View Post
I'm with Cajun. Courtbouillon


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I can eat a black iron pot full of that stuff!! I actually trade for some catfish cause crappie falls apart when I make it.


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Old 02-28-2017, 11:48 PM   #10
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Can make a fummet if your wife doesn't like eyeballs in her soup .
Just did this with a whiting I caught at Crystal beach a weekend ago.
Fish head and carcass after filleting, fins removed.
About 2-3 tbsp olive oil in a sauce pan. Put the burner on medium heat and let the fish head brown. Add about half an onion chopped, 2-3 cloves of garlic chopped, one habanero deseeded, 1 cup diced carrots, and a stalk of celery. Add another tbsp of olive oil and let the vegetables lose their water into the sauce pan. Add 1 tsp of fennel seeds, 1/2 tsp mint (didnt have rosemary but this was good), 1/2 tbsp cilantro. Let the spices become aromatic then cover with water, bring to a boil, and simmer for 20 minutes. I don't mind picking the meat off the bones and discsridng the bones at this point, but most people filter through a colander then add some smoked fish back to the fummet st this point. Salt and black pepper to taste.
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Old 03-11-2017, 06:21 PM   #11
Desperado
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i just got back from North Carolina where they pride themselves for fish stew and each and every time i tried it it sucked...hope yours turns out good
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Old 03-21-2017, 04:07 AM   #12
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I have a Cream of Redfish soup I make.
Let me find the recipe. It's awesome.


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Old 03-21-2017, 04:29 AM   #13
Hix
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Default Fish stew recipe?

Quote:
Originally Posted by Hix View Post
I have a Cream of Redfish soup I make.
Let me find the recipe. It's awesome.


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-Redfish filets (trimmed and cubed)
-stick of butter
- 1/3 cup flour
-onion (chopped)
-celery (chopped)
- garlic cloves (3 minced)
-cream corn
-cream of mushroom soup
- rotel (mild or hot)
-mushrooms sliced
-half and half cream
- bay leafs
- red potatoes (quartered)
- salt, pepper & Cajun season to taste if preferred


Melt butter in a dutch oven slowly and mix in flour to make a roux (can use gumbo filet too)
When roux is creamy add potatoes, celery, garlic and onion and sauté for a minute. This will lower them temp of the roux and keep it from burning as well as soften the veggies. Add rotel, cream corn and mushroom soup and blend. Add half and half to thin soup and drop in a few bay leafs. Bring to a simmer and reduce heat stirring occasional. Add filets once simmering and cook 45min- 1 hr. Add seasoning to taste last 10-15 minutes of cooking.

Serve over Cajun rice and if you really want to make yourself sick top a plate of rice with a large fried filet then cover with the soup!

I have added shrimp to this before as well and a can of tomato paste sometimes.
I don't really measure anything as I adjust for how ever many people I'm making it for. May take a large can of soup, corn, rotel ect. for more servings.



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Last edited by Hix; 03-21-2017 at 04:33 AM..
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Old 03-24-2017, 07:41 AM   #14
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Sounds good, going to have to try this to use up all the redfish and trout I have in my freezer.


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Old 03-25-2017, 07:22 AM   #15
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Tuned in, these sound good!
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