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Fish Stew Recipe

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This recipe for Fish Stew, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Patterson-the Mother of David Patterson----
Added: Saturday, February 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  

2 tbs butter/margarine
5 stalks of celery chopped chunky
1 or 2 large onions chopped
1 clove of garlic chopped
1 red pepper chopped chunky
1 can DelMonte diced tomatoes with zesty mild chills
1 fish bullion cube
2 cups of water
Salt and pepper to taste
3 cans of whole clams
3 bottles of clam juice
Red pepper flakes or a little hot pepper sauce
White or brown rice

Directions:
Directions:
In large pot put:
2 tbs butter/margarine
5 stalks of celery chopped chunky
1 or 2 large onions chopped
1 clove of garlic chopped
1 red pepper chopped chunky
Add a small amount of flour to make a roux; stir until vegetable and flour are mixed

Add 1 can DelMonte diced tomatoes with zesty mild chills
1 fish bullion cube
2 cups of water
Salt and pepper to taste
3 cans of whole clams
3 bottles of clam juice
Red pepper flakes or a little hot pepper sauce

Simmer until all flavors are blended
Fifteen minutes before serving, add shrimp (I use frozen cleaned shrimp for convenience
and any white mild fish(in big chunks). I like quite a lot of fish in the stew.

While simmer while making rice, white or brown.

When serving, put a large dollop of rice in the middle of a soup bowl and put stew around, serve
with a crusty bread.



Personal Notes:
Personal Notes:
This is a favorite of the future Mrs.. David Patterson!!!!

 

 

 

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