Uncle Crafty
 

I made Uncle Crafty's Drunken Seafood Stew today complete with the Vermouth, Anchovies and fish stock. It was as good as I remembered.

Chuck lives with me through his legacy.

This makes me smile. :)
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Awesome.

I can hear him saying well done ~

Really miss him and Habs....

For those interested.

“Drunkin Blackfish Stew”

Ed Noll's original recipe that Crafty loved:
quarter cup butter
one medium onion diced
two medium potatoes diced
half cup celery sliced and diced
two cans cream of potato soup
two or three cups fresh homemade fish stock (or clam juice)
couple of dashes of Worcestershire
salt and pepper to taste
one to two pounds of fish (blackfish) - if you use clam juice add some other fish that will flake like flounder or sea bass
one teaspoon salt
one half teaspoon pepper
Vermouth

Sauté onions in butter. Add potatoes, celery and fish stock or clam juice and cook until potatoes are al dente before adding potato soup. Add fish when broth is boiling. Salt and pepper to taste. Add vermouth (not to taste, you don’t want to overwhelm) but up to a quarter cup… but add slowly until you know something is there but you're not sure what. Try to make sure that there's plenty of fish and potatoes. I've added mashed anchovy but, like the vermouth, just enough to know it’s there.

Thanks DZ. Just copied that into a Word doc for future reference.
Happy thanksgiving.

Here's the write-up I did for The Fisherman on the recipe a few years back. https://www.thefisherman.com/drunken-blackfish-stew/

Sorry I didn't include the recipe. I thought everyone had it. Dennis and Toby covered my back.

There’s a typo in step 1 of making the fish stock :angel:
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We make it a couple times every year in the fall and winter. Awesome stuff.

Chucks chowder recipe was and is very good but if anyone wants a more traditional recipe, I’m happy to share mine.
It’s good with cod as well.
1 1 Tbsp olive oil
2 1 teaspoon butter
3 2 medium yellow onions, chopped (about 2 cups)
4 1/2 cup vermouth (optional)
5 3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes
6 2 cups clam juice
7 1 bay leaf
8 1 Tbsp fresh thyme, or 1 teaspoon dried thyme
9 1 1/2 teaspoon salt
10 1/4 teaspoon freshly ground black pepper
11 1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)
12 1 1/2 to 2 lbs Blackfish filets bones removed, fillets cut into 2-inch pieces
13 1 1/2 cups heavy cream
14 2 Tbsp chopped fresh parsley
METHOD
1 Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add vermouth , if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add 1/4 cup of water with the clam juice.)
2 Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.
3 In a separate pot, heat the cream until steamy (not boiling).
4 Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes. When the fish is just cooked through, remove from heat.
Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.
Serve with crusty bread or oyster crackers (not for gluten-free version).
Serves 6. NEVER BOIL THE CHOWDER! Only a light simmer, otherwise, you may curdle the cream.
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Boil the chowder, got it....