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A FINE KETTLE OF FISH
 
"Best fish stew I ever had"

INGREDIENTS:
2 TBSP EXTRA VIRGIN OLIVE OIL
1 CHOPPED CARROT
2 CHOPPED MEDIUM ONIONS
2 CHOPPED CELERY STICKS
1 TSP COARSE SALT
JUIEC OF ½ LEMON
2-4 CUPS OF CHOPPED OKRA
1 DICED RED BELL PEPPER
3 CLOVES OF MINCED GARLIC
2 BAY LEAVES
½ TSP OF CHOPPED FRESH THYME LEAVES
3 TBSP CHOPPED ITALIAN PARSLEY
1 ½ TSP FRESHLY GROUND BLACK PEPPER
¼ CUP SHERRY
32 OZ WHOLE TOMATOES
14 OZ VEGETABLE STOCK
1 CUP CLAM JUICE
2 TO 3 LRG POTATOES, PEELED AND DICED
1-2 LB DICED FISH (BONES REMOVED)
6.5 OZ CAN OF CHOPPED CLAMS WITH JUICE
1/8 TO ¼ TSP TABASCO
ADDED ABOUT 1 CUP CUT GREEN BEANS

1. HEAT A HEAVY POT TO MEDUIM-HIGH HEAT.  SAUTE CARROTS, ONION, CELERY AND SALT IN OLIVE OIL FOR ABOUT TEN MINUTES.  THEN ADD THE JUICE OF HALF LEMON AND SAUTE FOR AN ADDITIONAL MINUTE.  SAUTE  RED BELL PEPPER, GARLIC, BAY LEAVES, FRESH THYME, ITALIAN PARSLEY, RED PEPPER FLAKES AND FRESHLY GROUND BLACK PEPPER.  SAUTE FOR TWO MINUTES

2. DEGLAZE THE POT WITH A GOOD SHERRY BEFORE ADDING THE TOMATOES, VEGETABLE STOCK, CLAM JUICE, OKRA AND POTATOES.  BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR FIVE TO SIX MINUTES.  

3. ADD FISH, CLAMS WITH THEIR JUICES FROM THE CAN AND TABASCO OR OTHER QUALITY HOT SAUCE.  SIMMER FOR APPROXIMATELY TEN TO 15 MINUTES OR UNTIL POTATOES ATTAIN THE DESIRED SOFTNESS.  SALT AND PEPPER TO TASTE.