Fisherman Stew

Fisherman Stew

Quick, easy, and absolutely delicious fish stew recipe. Fresh fish fillets cooked in a stew with onions, garlic, leeks, potato, bacon and white wine. 

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Ingredients

For 6 Serving(s)

Recipe

  • 1 cup(s) Bacon
  • 5 cup(s) Medium Golden Potato
  • 6 cup(s) Medium Red Potato
  • 1 pound(s) Cod/Tilapia/Whitefish Trimmings
  • 1 cup(s) Leeks (Diced)
  • 1/2 cup(s) Celery (Diced)
  • 1 cup(s) White Wine
  • 1/2 cup(s) Onion (Diced)
  • 1 tablespoon(s) Eatem Clam Base #20-003
  • 1/4 tablespoon(s) Lemon (Thin Slices)
  • 1 teaspoon(s) Garlic
  • 1 tablespoon(s) Dill (Fresh/Chopped)
  • 2 tablespoon(s) Eatem Chicken Base #14-001
  • 3 teaspoon(s) Capers
  • 1 tablespoon(s) Olive Oil

Fisherman Stew Directions

  1. Heat Olive Oil in a large soup pot or kettle.
  2. Add Bacon and cook until crispy.
  3. Add Onions, Garlic, Celery, and Leeks, cook until glassy.
  4. Add Water and Base, bring to a boil.
  5. Add Potatoes and cook until al dente.
  6. Lower Heat to a slow simmer, Add Fish, Lemon, Capers, and White Wine.
  7. After a Minute add Large Clams.
  8. After Two Minutes add Mussels and Dill.
  9. Salt and Pepper to taste, stir before serving to insure even distribution of ingredients.
  10. To Stretch Soup Broth, steam extra Clams or Mussels for service. (Recommend One Clam, 2-3 Mussels/Cup, 3 Clams and 5 Mussels/ Bowl.
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