Shannon's Deepwater Fish Stew
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 3 -4 cups firm fish fillets, cut into bite-sized pieces (such as dolphin or wahoo)
- 2 medium onions, diced
- 5 large new potatoes or 5 large potatoes, peeled and cut into bite-size pieces (not baking potatoes)
- 1 quart Clamato juice (clam & tomato juice mixture)
- 2 tablespoons Worcestershire sauce
- 3 stalks celery, diced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon basil leaves
- 1⁄2 teaspoon crushed red pepper flakes, to taste (optional)
- 1⁄2 gallon spicy hot V8 or 1/2 gallon bloody mary mix
directions
- Mix all ingredients together, except fish, and bring to boil.
- Turn to low and simmer about 10 minutes.
- Add fish and simmer until fish and potatoes are done, about 10-15 minutes more.
- Serve in bowls with crackers or crusty bread.
- NOTE: Do not confuse the blue/green dolphin"fish" referred to in the Ingredients List with the"mammal" commonly called a dolphin, but is actually our friendly porpoise.
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Reviews
-
My store didn`t have Clamato so I used V8 the spicy one and added clam juice. Also needed to add more liquid to the soup. This would be really good if shrimp, mussels and clams were added to the last 5 minutes of cooking! I didn`t have to add the pepper flakes because the soup (juice) was spicy enough. It`s a hearty MAN`S soup!
RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,