Crafty's Drunken Blackfish Stew
 

I have been given a gift from the gods...tautog. Actually not from the gods but from my old Surfishing partner.

Anyway, I would like to honor my late friend Crafty and make his Drunken Blackfish Stew. I did a search on it but the recipe is in hiding.

If any of you characters have it, please email it to me @ piemma2000@yahoo.com

I don't think the actual recipe was ever posted here.

I agree Jeff. I did a search but came up with nothing.

I'm thinking that if I did a Bouilliabase or Cioppino recipe with the Blackfish, it would work. I do know that Crafty used Dry Vermouth not white wine.

Search google with these words including the quotes "Drunken Blackfish Stew"
Posted from my iPhone/Mobile device

From the Great Chuck. Miss ya, buddy ; )

Can still hear the odd Newport twangdrawl ; )

http://www.striped-bass.com/Stripert...hlight=drunken

John, thanks but that is not the recipe for the Stew. All that provides is a link to a recipe for fish stock.

Thank you sir. The recipe was printed in 2019 in The Fisherman.

I asked for this same recipe a few years ago, this is what was posted by DZ back then...we love this recipe

Ed's recipe:
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 Jim!

Sure, hope you like it as much as we do. My family goes crazy when I make this.

Here is the recipe:

https://www.thefisherman.com/drunken-blackfish-stew/

made it yesterday. Everyone loved it!!!