FISH STEW RECIPE THAT WORKS WITH WHATEVER YOU CAN FIND LOCALLY! - Kayak Fishing Adventures on Big Water’s Edge

udowinkler · 07-30-2015, 05:48 PM

CHEF UDO’S HALIBUT AND SEA FOOD STEW
FISH STOCK

5 lbs Halibut bones and fish pieces from halibut
2 carrots, roughly chopped
4 celery stalks, roughly chopped
1 large red onion, roughly chopped
6 bay leaves
1 Tbsp. fennel seeds
10 fresh sage leaves
½ tsp. cumin
1 pkg of fresh oregano sprigs
½ bunch Italian or regular parsley
4 quarts of water

Put all ingredients in a large pot and bring to a boil, then lower to simmer for three hours. Strain though a fine colander or cheese cloth so the broth comes out clear.

HALIBUT STEW COMPONENTS

6 Yukon Gold potatoes, cut into ½-3/4” squares
4 carrots, multi-colored if available. Peeled and thinly sliced
3 large shallots, minced
1 leek, white part only, thinly sliced cross-wise, then cut in half
2 celery stalks, small mince
6 garlic cloves, minced
40 snips Italian parsley, leaves only
30 Saffron threads
1 tsp. sage powder
½+ cup dry white wine
4 lbs. fresh halibut, cubed into ¾” chunks.
1 lb fresh shrimp, peeled, cleaned and tails removed
1 lb. asparagus, chopped into 2” lengths.
½ bag frozen peas
Lightly fry in ½ stick butter the shallots, leeks, garlic, celery, about 6 minutes until the shallots become translucent. Remove from pot and place into a bowl and set aside.
Melt the other ½ stick of butter and add the carrots and potatoes. Cook until somewhat softened over medium heat.
Add two to three quarts of fish stock to the potatoes and carrots. Bring to boil and then lower to simmer. Add onion mixture, and simmer for about 20 minutes or until potatoes become soft when you run a sharp knife through a potato.
Add all the fish cubes, shrimps, parsley, asparagus and frozen peas to pot. Cook on medium for 5 minutes after you put in all the ingredients. You may add lobster meat, scallops as you can find the ingredients.
Also, you may use any firm fish available locally, such as WSB. I used halibut because I like the flavor. However, do not use fish that flakes in pieces, such as trout, salmon, lings, etc.

Enjoy!

07-30-2015, 05:48 PM	#1
udowinkler Junior Join Date: Mar 2012 Posts: 25	FISH STEW RECIPE THAT WORKS WITH WHATEVER YOU CAN FIND LOCALLY! CHEF UDO’S HALIBUT AND SEA FOOD STEW FISH STOCK 5 lbs Halibut bones and fish pieces from halibut 2 carrots, roughly chopped 4 celery stalks, roughly chopped 1 large red onion, roughly chopped 6 bay leaves 1 Tbsp. fennel seeds 10 fresh sage leaves ½ tsp. cumin 1 pkg of fresh oregano sprigs ½ bunch Italian or regular parsley 4 quarts of water Put all ingredients in a large pot and bring to a boil, then lower to simmer for three hours. Strain though a fine colander or cheese cloth so the broth comes out clear. HALIBUT STEW COMPONENTS 6 Yukon Gold potatoes, cut into ½-3/4” squares 4 carrots, multi-colored if available. Peeled and thinly sliced 3 large shallots, minced 1 leek, white part only, thinly sliced cross-wise, then cut in half 2 celery stalks, small mince 6 garlic cloves, minced 40 snips Italian parsley, leaves only 30 Saffron threads 1 tsp. sage powder ½+ cup dry white wine 4 lbs. fresh halibut, cubed into ¾” chunks. 1 lb fresh shrimp, peeled, cleaned and tails removed 1 lb. asparagus, chopped into 2” lengths. ½ bag frozen peas Lightly fry in ½ stick butter the shallots, leeks, garlic, celery, about 6 minutes until the shallots become translucent. Remove from pot and place into a bowl and set aside. Melt the other ½ stick of butter and add the carrots and potatoes. Cook until somewhat softened over medium heat. Add two to three quarts of fish stock to the potatoes and carrots. Bring to boil and then lower to simmer. Add onion mixture, and simmer for about 20 minutes or until potatoes become soft when you run a sharp knife through a potato. Add all the fish cubes, shrimps, parsley, asparagus and frozen peas to pot. Cook on medium for 5 minutes after you put in all the ingredients. You may add lobster meat, scallops as you can find the ingredients. Also, you may use any firm fish available locally, such as WSB. I used halibut because I like the flavor. However, do not use fish that flakes in pieces, such as trout, salmon, lings, etc. Enjoy!