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!

rossman · 07-30-2015, 06:41 PM

That looks good Udo. I will try that with some WSB that I happen to have here. I may have to get creative on some of the ingredients and spices.

Might be a good time to bump Steveooo's fish chowdah recipe. I have do e this a lot and it gets great reviews.
http://www.bigwatersedge.com/bwevb/s...hlight=Chowdah

kayakfisherman · 07-31-2015, 11:44 AM

Udo,

Thanks for putting up that recipe for halibut!! I especially like
white wine and saffron with any fish stew.

I guess it might be time to catch a halibut!!

udowinkler · 07-31-2015, 06:26 PM

I put this recipe together with BA in mind.

Just substitute the fresh herbs for packaged ones: Thyme=tomillo, garlic=ajo, sage=sabio+ it available wild in some of the hills. The rest is easily done, such as the stock (bones, carrots, celery, onions).

Quote:

Originally Posted by rossman

That looks good Udo. I will try that with some WSB that I happen to have here. I may have to get creative on some of the ingredients and spices.

Might be a good time to bump Steveooo's fish chowdah recipe. I have do e this a lot and it gets great reviews.
http://www.bigwatersedge.com/bwevb/s...hlight=Chowdah

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!

07-30-2015, 06:41 PM	#2
rossman Marginally Irrelevant Join Date: May 2007 Location: Bahia Asuncion Posts: 936	That looks good Udo. I will try that with some WSB that I happen to have here. I may have to get creative on some of the ingredients and spices. Might be a good time to bump Steveooo's fish chowdah recipe. I have do e this a lot and it gets great reviews. http://www.bigwatersedge.com/bwevb/s...hlight=Chowdah __________________ "When beholding the tranquil beauty and brilliancy of the ocean’s skin, one forgets the tiger heart that pants beneath it; and would not willingly remember that this velvet paw but conceals a remorseless fang. " — Herman Melville Y'all come see me now, hear!

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07-31-2015, 11:44 AM	#3
kayakfisherman Senior Member Join Date: Sep 2013 Posts: 715	Udo, Thanks for putting up that recipe for halibut!! I especially like white wine and saffron with any fish stew. I guess it might be time to catch a halibut!!