Quote:
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
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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
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