Frontier Soups Healthy and Delicious Dry Soup Mixes
20 Years
Product Lines
Hearty Meal Soups
Homemade in Minutes Soups
International Soup Collection
Whole Grain Soups and Oatmeal
Pasta Salads
Cornbread Mixes
Gourmet Dip Mixes

Email Newsletter

Free Crock Pot Soup Recipes Booklet

We Accept VISA, Mastercard and American Express

New England Seaport Fisherman's Stew
New England Seaport Fisherman's Stew

New England Seaport Fisherman's Stew


Price: $7.00

Quantity Discount: Buy any 3 Hearty Meal Soups for $20 and Save $1!

Add halibut or other firm fish along with tomato juice and olives for this Mediterranean-style mariner’s fish stew. We recommend pairing this fish stew with Sturdiwheat’s Focaccia Mix available from our Pantry for the perfect side!

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


Other Recommended Products

Appalachian Trail Cornbread Mix
Appalachian Trail Cornbread Mix
Sturdiwheat's Focaccia Mix
Sturdiwheat's Focaccia Mix
Venus 8 Grain Hearty Original Crackers
Venus 8 Grain Hearty Original Crackers

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.

Crock Pot/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: 8 oz. Dry Mix
Prepared Serving Size: About 1 Cup
Serving Per Container: About 8
Amount per Serving Mix Prepared
Calories 44 273
   Calories from Fat 0 132
% Daily Value**
Total Fat 0g* 0% 18%
   Saturated Fat 0g 0% 3%
   Trans Fat 0g
Cholesterol 0mg 0% 14%
Sodium 11mg 1% 41%
Total Carbohydrate 9g 3% 8%
   Dietary Fiber 2g 8% 12%
   Sugars 0g
Protein 3g
Vitamin A 7% 23%
Vitamin C 12% 26%
Calcium 1% 5%
Iron 3% 9%
* Amount in Mix
** Percent Daily Values are based on a 2,000 calorie diet.