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Fish Stew
New England Seaport Fisherman's Stew

New England Seaport Fisherman's Stew

Regular Price: $7.00
Sale Price: $5.95
Quantity:

Quantity Discount:
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Add halibut or other firm fish along with tomato juice and olives for this Mediterranean-style mariner’s fish stew.

Serves: 6-8
Preparation Time: 30 minutes
Cooking Time: 1.5 hours

Serve this fish stew with a side pitcher of sherry!

Fish Stew Mix Ingredients:

Yellow-eye peas, carrots, onion, celery, peppers, mushrooms and shallots; Gluten-free.

Additions:

6 tablespoons butter
1 pound firm fleshed white fish (red snapper, halibut, swordfish, sea bass or scrod) or peeled shrimp
1/2 cup flour (or cornstarch for gluten-free)
4 cups beef broth
1 11.5-ounce can V-8 juice
1/2 cup stuffed green olives, sliced
salt and pepper
3/4 cup sherry

Fish Stew Recipe Directions:

Preparing the beans:

  • Rinse, drain and pick over.
  • Place in a bowl with 8 cups water and soak for 4 hours at room temperature. As a time-saving alternative, boil for 10 minutes and let stand for 2 hours.
  • Drain beans and place in a 4 quart pot with 8 cups water.
  • Bring to a boil, reduce heat and simmer covered for 1 hour or more.

While beans are simmering:

  • In a 4 quart pot, sauté vegetable packet in melted butter, add flour and stir to coat.
  • Add beef broth, V-8 juice and drained beans.
  • Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes, stir frequently.
  • Add salt and pepper to taste.
  • Add fish (cut into 1-inch pieces) or shrimp, with olives and sherry.
  • Simmer, uncovered, 10 minutes.

Slow Cooker Recipe Directions:

Recommended slow cooker: 3-4 quart

Preparing the beans the night before:

  • Rinse, drain and pick over the beans.
  • Place in a saucepan with 2 quarts water, and refrigerate overnight.

Assembling the soup in the morning (or the night before):

  • In a medium saucepan sauté contents of vegetable packet in melted butter, add flour and stir to coat.
  • Add beef broth, V-8 juice and stir.
  • Transfer broth mixture to bowl of slow cooker. (May cover and refrigerate overnight.)

Cooking the beans:

  • Drain beans and stir into crock pot, cover and cook on HI for 7-8 hours.
  • Add fish (cut into 1-inch pieces) or shrimp, olives and sherry.
  • Continue on LOW one hour, and serve.

Nutrition Facts


Serving Size: About 3 Tbsp (26g)
Prepared Serving Size: About 1 Cup
Serving Per Container: About 10
Amount per Serving Mix Prepared
Calories 80 260
   Calories from Fat 0 90
% Daily Value**
Total Fat 0g* 0% 15%
   Saturated Fat 0g 0% 23%
   Trans Fat 0g
Cholesterol 0mg 0% 13%
Sodium 11mg 0% 35%
Total Carbohydrate 9g 5% 8%
   Dietary Fiber 2g 20% 24%
   Sugars 1g
Protein 5g
Vitamin A 8% 20%
Vitamin C 15% 30%
Calcium 4% 6%
Iron 10% 25%
* Amount in Mix
** Percent Daily Values are based on a 2,000 calorie diet.