River Stew Food

HEARTY NEW ENGLAND SEAFOOD CHOWDER

Steps:

• Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside., In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender., Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.

BRAZOS RIVER STEW

Steps:

• Fry bacon in a Dutch oven or large stew pot.
• Remove bacon and drain on paper towel.
• Add stew meat to pan and sear.
• Lower heat and add tomatoes, beef broth, water celery, onion, garlic, Worcestershire sauce and chili powder.
• Cover and simmer 2 hours.
• Remove 1/4 cup broth from stew, cool, and mix with flour.
• Add flour mixture to stew.
• Salt and pepper as needed.
• Add carrots and potatoes and cook 30 minutes.
• Add corn and bacon; cook another 5 minutes.

BRAZOS RIVER CATFISH STEW

Steps:

• Bring soup and catsup to a boil in a large Dutch oven over open fire. Fry salt pork and saute onions until tender in skillet and add to the soup mixture. Add all other ingredients except fish. If too thick, add 1 cup water. Boil five minutes. Drop in fish, and cook about 5 more minutes.

SAVANNAH RIVER CATFISH STEW

Steps:

• Line a plate with paper towels; in a saucepan, cook the bacon over moderate heat until crisp, about 5 minutes; using slotted spoon, remove the bacon to prepared plate to drain.
• Pour off all but 1 tablespoon of bacon grease.
• Add in onion and potatoes to saucepan; cook/stir often, until golden, 5-7 minutes.
• Sprinkle the flour over the vegetables and stir to coat and combine.
• Stir in the water and milk; add the thyme, bay leaf, and cajun seasoning; bring to a boil over high heat.
• Reduce heat to low, cover, and simmer until the potatoes are just tender, about 15 minutes.
• Add in the catfish; simmer, uncovered, until the fish is falling apart, an additional 15-20 minutes.
• Remove the thyme and bay leaf; discard.
• Add in the parsley; stir to combine.
• Taste and adjust seasoning with salt, pepper, Cajun seasoning.
• Ladle into warm bowls and garnish with reserved bacon.