Drunken Blackfish Stew

[Jim in CT]

This is a recipe that a regular posted here a long time ago (maybe someone who passed?), a couple of years ago I inquired about it and someone (Spence?) re-posted for me. The recipe calls for vermouth.

Anyway, I had some frozen, homemade stock, and some frozen racks/fillets from my blackfish charter trip. Made a big pot for Christmas, and let me tell you guys, people were licking their bowls, and then licking on the bottom of the pot, when it was gone.

A sincere thanks to those here who are willing to share knowledge and time. My wife absolutely loves that recipe.

Also spent 2 days on the Cape last week, we were in Eastham. Had a fantastic meal at a place in Orleans called Land Ho. A great, fun place.

And breakfast sandwiches at Nauset Market, some of the best breakfast sandwiches I have ever had.

All thanks to tips from folks here.

[basswipe]

That was Crafty Angler's(aka Uncle Crafty) recipe.

RIP Chuck.You are very much missed my friend.

[fish raptor]

Hey, Jim in CT.

You start off by saying "Here is a recipe..." but I do not see it. Where might I find the recipe to try ?

Tanks
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[Nebe]

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[Nebe]

Drunkin Blackfish Stew”

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.
Posted from my iPhone/Mobile device
Posted from my iPhone/Mobile device
Posted from my iPhone/Mobile device

[Jim in CT]

Originally Posted by fish raptor

Hey, Jim in CT.

You start off by saying "Here is a recipe..." but I do not see it. Where might I find the recipe to try ?

Tanks
Posted from my iPhone/Mobile device

I thought I attached it! Looks like Nebe posted it, that's it!

Crafty Angler. I will write that down on the recipe so that I know. I hope he saw how much everyone at my house loved that recipe. I could almost convince them to buy me a boat so I can go toggin whenever they want this recipe.

[DZ]

The late Chuck "Crafty Angler" Vietry really loved this fish stew. But to be fair the recipe was originated by Ed Noll , retired Colonel, USMC. Ed is still around but now in North Carolina. Both he and Crafty were very close friends and members of the Newport County Salt Water Fishing Club where Ed would bring the stew every time we had a club pot luck. When Ed left the area Chuck kept the tradition going by bringing it.

RIP Crafty - man I miss him.

[Nebe]

Crafty was such a wonderful person to know, although I only really knew him for about 5 years. He had a very playful view on fishing, unlike others who view it as a competition. He taught me a few very cool tricks, especially how to catch spring blackfish on jig heads tipped with sea worms under a float. I was instructed to never call it a Bobber !

"Long legged Bed thrashers... beautiful ploomage"- crafty angler
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[DZ]

Originally Posted by Nebe

He taught me a few very cool tricks, especially how to catch spring blackfish on jig heads tipped with sea worms under a float. I was instructed to never call it a Bobber !
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He learned that tog technique from Ezidro Zeke Silva - another one I miss terribly. BTW - It's called a "strike indicator"

[RIROCKHOUND]

Originally Posted by Nebe

Drunkin Blackfish Stew”

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.
Posted from my iPhone/Mobile device
Posted from my iPhone/Mobile device
Posted from my iPhone/Mobile device

Similar to anchovies, a can of smoked oysters adds a flavor without overwhelming.... I also have been known to use dark unspiced (goslings) rum instead of the vermouth

[Slipknot]

Originally Posted by Nebe

Crafty was such a wonderful person to know, ]

He sure was, although I did not know him well, the few times I saw him I could tell he was such a real genuine kind caring generous person. We seem to meet quite a few salt of the earth types in fishing. Thanks for sharing the recipe.

[Dick Durand]

This discussion including the recipe came up about a year or so ago as I've been preparing and enjoying this particular chowder for some time now. Thanks again.
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[Jim in CT]

Originally Posted by DZ

The late Chuck "Crafty Angler" Vietry really loved this fish stew. But to be fair the recipe was originated by Ed Noll , retired Colonel, USMC. Ed is still around but now in North Carolina. Both he and Crafty were very close friends and members of the Newport County Salt Water Fishing Club where Ed would bring the stew every time we had a club pot luck. When Ed left the area Chuck kept the tradition going by bringing it.

RIP Crafty - man I miss him.

DZ, I didn't know him, but I bet he is aware of, and is made happy by, the fact that groups of people are still getting together and enjoying this recipe. It will be an annual tradition at my house on Christmas Day, and every time someone mentions how amazing the stew is, I bet he will hear it.

Happy New Year.

[JohnR]

Chuck, one of the best!

Stew

[Sea Dangles]

Yup
Last time I saw him was on Brenton with a yellow rain slicker on
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[Got Stripers]

Back when I lived in Halifax and was pouring baits, I could count on seeing him at any spring yard sales I had, he loved tipping his metal with my small grubs. He always hung around for well over an hour and we would exchange fish stories.
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[bloocrab]

Any opportunity to give Chuck some 'props' is a good one...
Chuck had a special in his heart ..or tummy...for us greenhorns...lol...it was always great running into him when-ever and where-ever...always had a smile backed with positive energy....surely missed.
God Speed Crafty!