Country Seafood Stew
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In the South, the garnish is just as important as the soup, so make sure you top each bowl with very thin slices of lemon. Not only will you see the difference, you'll taste it!
What You'll Need
- 1 (4-ounce) piece salt pork, skin removed and cut into ½-inch chunks
- 2 medium-sized onions, coarsely chopped
- 1 (28-ounce) can whole tomatoes, drained and quartered, juice reserved
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 pound fresh or frozen white-fleshed fish fillets, such as cod, haddock, or whiting, thawed if frozen, cut into large chunks
- 1 pound large shrimp, peeled and deveined
What to Do
- In a soup pot, cook the salt pork over medium heat for 5 to 6 minutes, or until golden brown. Add the onions and sauté for 3 to 4 minutes, or until tender. Add the tomatoes with the reserved liquid, the tomato sauce, tomato paste, Worcestershire sauce, and pepper; bring to a boil. Add the fish and shrimp; mix well.
- Reduce the heat to medium-low, cover, and simmer for 25 to 30 minutes, or until the fish has cooked through and the stew has thickened.
Serve with lots of rice so you can enjoy every last spoonful of stew. It's a heartier meal that way, too.