Fish Stew

[Ronnie Garrison]

Made a big pot weekend before last - finished it up today. Found a hot sauce called "Crazy Jerrys" that I really like - it says it is "A Lot Hot" and it is. I like this stew wiih saltines.

A strong fish stew is made with tomatoes. I filet my bass but keep the bones and any attached meat (what I call wings and backs - the rib cage and backbone). The bones are covered with water, salt and a couple of bay leaves and boiled. The broth is strained and kept. Add the filets and any meat you can pull off the bones back to the broth. In a separate fry pan fry three strips of bacon very crisp. Remove bacon and saute a large chopped onion in grease til clear. Crumble bacon and put it back in. Add diced canned tomatoes, hot sauce like Tabasco, salt and onions in the big pot. Simmer about an hour. For a more hearty stew, add diced potatoes or rice. Make it as hot as you like. It is great on a cold winter day.

 

[2jigs]

That sounds good, I'll have to try it Ronnie. Thanks

 

[Buoy-Master]

Heres one that is real close to something my mom makes at Christmas dinner...</p>

Gotta try the bacon one though...Thanks Ronnie.</p><table cellspacing="0" cellpadding="0" width="99%" border="0"><tbody><tr><td style="BORDER-RIGHT: #dddd9d 2px solid; PADDING-RIGHT: 10px; BORDER-TOP: #eeeece 1px solid; PADDING-LEFT: 10px; FONT-SIZE: 18px; BORDER-LEFT: #eeeece 1px solid; COLOR: #8caa9e" nowrap="true" align="left" bgcolor="#ffffcc"></td><td style="BORDER-BOTTOM: #eeeece 1px solid"> </td></tr><tr><td style="BORDER-RIGHT: #dddd9d 2px solid; PADDING-RIGHT: 20px; PADDING-LEFT: 20px; PADDING-BOTTOM: 20px; BORDER-LEFT: #eeeece 1px solid; PADDING-TOP: 20px; BORDER-BOTTOM: #dddd9d 2px solid" bgcolor="#ffffcc" colspan="2">

<div style="PADDING-LEFT: 20px; COLOR: black"><font size="2">2 to 2 1/2 lb. boneless, skinless fillets (tautog, Black Sea bass, striped
bass, Lots of Riverpark Spots!

,  cod or a combination)
3 c. water
1 1/2 c. sliced celery
1/2 c. thinly sliced onion
2 cloves garlic, minced
2 tsp. salt
1/4 tsp. pepper 1/4 c. olive oil
1/4 c. chopped fresh parsley
1 (16 oz.) can crushed tomatoes
1 (8 oz.) can tomato sauce
1 (8 oz.) pkg. ziti #2 (pasta) or 1 (8 oz.) pkg. twists (pasta)</font></div>

<font size="2"></font></p><div style="COLOR: #772222"><font size="2">Cut fish into chunks an inch or so in size. (Thick fillets are best.) Cook in 3 cups of salted water. Bring to a slow boil then simmer gently (so that fish will not break up) for 15 minutes. Take off and set aside. </font>

<font size="2">SAUCE: In large heavy pan cook celery, garlic and onions in the oil for 3 minutes. Add tomatoes, tomato sauce, parsley, seasoning and 2 cups of fish stock (save any remaining stock to thin stew if it is too thick). Simmer, covered, for 15 minutes. </font></p>

<font size="2">Cook ziti or twists; drain. Add pasta and fish to sauce. Simmer, uncovered, for 5 minutes. Stir once or twice gently. </font></p>

<font size="2">Serve in large bowls with hard rolls, grated Parmesan cheese</font></p></div></td></tr></tbody></table>