Seafarers Stew Recipes

Steps:

• Take stew meat which has been cut up into whatever size pieces you desire and the sliced onion, and place in bottom of large crockpot.
• On top of that, place the rest of the ingredients.
• We use baby carrots because we like the flavor better than regular carrots so if you use the babies, you can cut them up into whatever size you want and toss them inches Add four (4) cups water, this will provide you with an excellent broth for later.
• Cover and cook on HIGH for about 2 hours.
• Then reduce heat to LOW and let cook the rest of the day, about 6 or so hours, or until the meat is as tender as you like.
• Halfway through the cooking, you will need to stir the crock and make sure all the ingredients are stirred up.
• Serve in bowls with a crusty French Bread or rolls for sopping up the broth.
• This is GREAT for cold weather.
• An even easier variation is to place all the ingredients in an oven proof Dutch Oven, and place in a 250F degree oven overnight.
• Make sure you add the 4 cups of water.
• This requires no attendance on your part.
• You will wake up in the morning with a terrific smelling kitchen and a great breakfast stew.
• You can also cool it down in a Bain-Marie (cold water bath) for service later.
• ENJOY!

Steps:

• Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste. Add the anchovy fillets and mash with the garlic. Set aside.
• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion, celery and carrot with 1/2 teaspoon salt. Cook, stirring, until the onion is tender, about five minutes. Add the pureed garlic and anchovy. Cook, stirring, until the mixture is very fragrant, about one minute, and then add the tomatoes. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt (to taste) and the bouquet garni. Bring to a simmer. Turn the heat to low, cover partially and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.
• Season the fish with salt and pepper, and stir into the soup. The soup should not be boiling. Simmer five to 10 minutes (depending on the thickness of the fillets) or just until it flakes easily when poked. Remove from the heat, stir in the parsley, taste once more, adjust seasonings and serve.