we had one last package of frozen striped bass that we caught while on Cape Cod this summer and I was trying to think of a different way to use it. Came up with this and it turned out well. Served it with a salad and crusty garlic bread.
PORTUGESE FISH STEW
1 large onion, diced
1 green pepper, diced
5 medium carrots, diced fine
4 large stalks celery, diced
5 large cloves of garlic, minced
1-2 Tbsp. olive oil
1/2 lb. chourico, linguica or andouille sausage, sliced in thin rounds.
1 small can of whole tomatoes, crushed with their juice
2 medium fresh tomatoes, coarsely chopped
1/2 to 1 tsp. Old Bay Seasoning (or to your taste)
2 bottles clam juice
1 lb. white fish cut into bite sized pieces(cod, halibut, striped bass, haddock)
Salt and pepper to taste
2 Tbsp. butter
In a Dutch Oven, saute on medium heat, the onion, pepper, carrots, celery, garlic and sausage until partially softened.
Add the tomatoes, canned and fresh, and the two bottles of clam juice, (I added some water since it seemed a bit scant on liquid), about 1/2 can that the tomatoes came in. Add the salt/pepper and Old Bay Seasoning to your taste. Simmer for at least 30-45 minutes with cover on.
Add the fish at the end and let simmer another 10 minutes.
Add the butter at the end and stir in till it's melted - this "finishes" off the flavors, I think.
This is better if made early in the day and let set in refrig. until dinner or made the day before. Flavors have a chance to blend better, but it's good right away, too!
Enjoy!
June
PORTUGESE FISH STEW
1 large onion, diced
1 green pepper, diced
5 medium carrots, diced fine
4 large stalks celery, diced
5 large cloves of garlic, minced
1-2 Tbsp. olive oil
1/2 lb. chourico, linguica or andouille sausage, sliced in thin rounds.
1 small can of whole tomatoes, crushed with their juice
2 medium fresh tomatoes, coarsely chopped
1/2 to 1 tsp. Old Bay Seasoning (or to your taste)
2 bottles clam juice
1 lb. white fish cut into bite sized pieces(cod, halibut, striped bass, haddock)
Salt and pepper to taste
2 Tbsp. butter
In a Dutch Oven, saute on medium heat, the onion, pepper, carrots, celery, garlic and sausage until partially softened.
Add the tomatoes, canned and fresh, and the two bottles of clam juice, (I added some water since it seemed a bit scant on liquid), about 1/2 can that the tomatoes came in. Add the salt/pepper and Old Bay Seasoning to your taste. Simmer for at least 30-45 minutes with cover on.
Add the fish at the end and let simmer another 10 minutes.
Add the butter at the end and stir in till it's melted - this "finishes" off the flavors, I think.
This is better if made early in the day and let set in refrig. until dinner or made the day before. Flavors have a chance to blend better, but it's good right away, too!
Enjoy!
June
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