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.