Stews
Moderators: Titelines, Ken M 44
- VanfromMaine
- Guide
- Posts: 105
- Joined: 07/17/19 17:07
- Location: Wiscasset, Maine
-
- Guide
- Posts: 246
- Joined: 09/19/14 12:54
- Brian K. Shaffer
- Bamboo Fanatic
- Posts: 3647
- Joined: 03/03/06 19:00
- Location: EARTH
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Re: Stews
#24It's about that time... something with squash in it...
I plan to do something on the White River in a pontoon overnight float soon...
I plan to do something on the White River in a pontoon overnight float soon...
" There's no such thing as a fly fisherman wholly satisfied with his casting performance. " ~ Jim Green (1971)
" Just once I wish a trout would wink at me. " ~ Brian Shaffer
Step up to the plate with any lumber you want.
" Just once I wish a trout would wink at me. " ~ Brian Shaffer
Step up to the plate with any lumber you want.
Re: Stews
#25Summer or winter, this stuff is wonderful! Summer is the best though because you can get fresh corn and good little potatoes.
https://theriverscourse.blogspot.com/20 ... -boil.html
Or for a nice, warming chili:
https://theriverscourse.blogspot.com/20 ... chili.html
Gary
https://theriverscourse.blogspot.com/20 ... -boil.html
Or for a nice, warming chili:
https://theriverscourse.blogspot.com/20 ... chili.html
Gary
- Brian K. Shaffer
- Bamboo Fanatic
- Posts: 3647
- Joined: 03/03/06 19:00
- Location: EARTH
- Contact:
Re: Stews
#26Going to load up the pontoon boat and make this streamside... maybe Wednesday...
Fisherman's Stew
About 3 lb whole freshwater fish
1 large onion, roughly chopped
2 green bell peppers, roughly chopped
1 tomato, roughly chopped
2 bay leaves
2 tablespoons or more Hungarian paprika
Salt and freshly ground black pepper
¼ cup (1⁄3 oz,10 g) chopped fresh Italian parsley
½ cup (4 oz, 125 g) sour cream (optional)
2 banana peppers, sliced (optional)
2 French baguette's
Gut and clean the fish, separating the fillets but reserving the heads and other scraps. Slice the fillets into 2-inch (5-cm) pieces, rinse, and refrigerate until ready to use. Add the scraps—heads, tails, bones, trimmings—to a Dutch oven or large pot. Add the onion, peppers, tomato, bay leaves, and paprika along, with 2 quarts (2 l) cold water, and bring to a simmer over medium heat. Reduce the heat and simmer, uncovered, for 35 minutes.
Strain the liquid into another pot through a fine-mesh sieve. Press on the solids to extract all the flavor, then discard. Add salt and pepper to taste. The broth should have a good kick from the paprika—feel free to add more if necessary.
Return the broth to a simmer, and add the reserved fillet pieces. Simmer gently, without stirring, for a few minutes—just enough to almost cook the fish through, since it will continue cooking off the heat. Add the parsley, stirring very gently so as not to break up the fish.
SERVING TIP: Transfer the fish pieces with a slotted spoon and divide among 4 bowls. Ladle the liquid into the bowls and top with a dollop of sour cream and a few slices of banana peppers, if using.
Fisherman's Stew
About 3 lb whole freshwater fish
1 large onion, roughly chopped
2 green bell peppers, roughly chopped
1 tomato, roughly chopped
2 bay leaves
2 tablespoons or more Hungarian paprika
Salt and freshly ground black pepper
¼ cup (1⁄3 oz,10 g) chopped fresh Italian parsley
½ cup (4 oz, 125 g) sour cream (optional)
2 banana peppers, sliced (optional)
2 French baguette's
Gut and clean the fish, separating the fillets but reserving the heads and other scraps. Slice the fillets into 2-inch (5-cm) pieces, rinse, and refrigerate until ready to use. Add the scraps—heads, tails, bones, trimmings—to a Dutch oven or large pot. Add the onion, peppers, tomato, bay leaves, and paprika along, with 2 quarts (2 l) cold water, and bring to a simmer over medium heat. Reduce the heat and simmer, uncovered, for 35 minutes.
Strain the liquid into another pot through a fine-mesh sieve. Press on the solids to extract all the flavor, then discard. Add salt and pepper to taste. The broth should have a good kick from the paprika—feel free to add more if necessary.
Return the broth to a simmer, and add the reserved fillet pieces. Simmer gently, without stirring, for a few minutes—just enough to almost cook the fish through, since it will continue cooking off the heat. Add the parsley, stirring very gently so as not to break up the fish.
SERVING TIP: Transfer the fish pieces with a slotted spoon and divide among 4 bowls. Ladle the liquid into the bowls and top with a dollop of sour cream and a few slices of banana peppers, if using.
" There's no such thing as a fly fisherman wholly satisfied with his casting performance. " ~ Jim Green (1971)
" Just once I wish a trout would wink at me. " ~ Brian Shaffer
Step up to the plate with any lumber you want.
" Just once I wish a trout would wink at me. " ~ Brian Shaffer
Step up to the plate with any lumber you want.