Sunday, February 25, 2007

Fish Stew

Fish Stew

Two Cans Minced clams
One bottle clam juice
One pound sausage (andouille )
Two pounds shrimp, peeled
One pound chopped okra
One pound mixed peppers and onions
One pound Monk Fish, or equivalent
Two quarts tomatoes puree
Three small potatoes
Old Bay Seasoning

Chunk the sausage and brown well, add veggies, salt and pepper, dice potatoes and cook together until all are done. Put the tomatoes, clams, clam juice in a large pot and bring to a boil or brisk simmer. Add the veggies and a couple tablespoons Old Bay to the tomatoes. Cut the fish into small chunks an inch thick. In a little olive oil sear the fish, then add it to the tomatoes, when the liquid returns to a simmering boil, add the shrimp and a couple tablespoons of fresh chopped parsley.

As soon as the shrimp is done serve

I fixed this today, idle hands in the kitchen, the Bride has given her approval. Made it up my own self.


Flo said...

You had me til you got to the clams. :-) It looks really good, though, I'm impressed with your talent. I will pass it along to someone I know will appreciate it.

So sorry about the trip, sounds...frustrating.

Larry said...

How much shrimp?
you didn't say.

DW said...

Thanks for keeping me straight Larry, two pounds of peeled cooked shrimp from the market.