New England Seaport Fisherman's Stew
- New England Seaport Fisherman's Stew Mix - Frontier Soups
- 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
Preparation time 10mins
Cooking time 360mins
Adapted from frontiersoups.com
Regular cooking 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 beans in a bowl with 2 quarts water, let stand on counter 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.