Prep 30 mins
Cook 30 mins
While our crew cleaned the catch from our deep-sea fishing trip, my daughter, Shannon, created this impromptu stew from ingredients on-hand and cooked it in a pot, using an outdoor gas cooker. The crew ate every last bit, and we've been making it ever since. It can be made with any kind of fish; however, if a softer-flesh fish is used, it will tend to fall apart more during cooking, which some people may prefer. Kielbasa sausage or seafood, such as shrimp, could be added to this tasty stew. If you prefer, make this in a crock-pot.
- 709.77-946.36 ml 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)
- 946.0 ml Clamato juice (clam & tomato juice mixture)
- 29.58 ml Worcestershire sauce
- 3 stalk celery, diced
- 2.46 ml salt
- 2.46 ml black pepper
- 2.46 ml garlic salt
- 2.46 ml onion powder
- 2.46 ml basil leaves
- 2.46 ml crushed red pepper flakes, to taste (optional)
- 1892.5 ml spicy hot V8 or 1892.5 ml bloody mary mix
- 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.
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!
I used Salmon, shrimp and tillapia, the tillapia broke up, but was still very good. I didn't have the bloody mary mix, so just added some vodka!! My husband loved it and wants it again, but it was just a bit too spicy for me. Thanks for the recipe, will certainly use it again.