Fish Stew

Seafood Stew

Seafood Stew

Ingredients

• 1 pound cod or halibut, pollock, rockfish or sablefish — cut in 1 1/2″ chunks
• 1 cup water
• 1/2 cup dry white wine*
• 1/8 teaspoon thyme — crushed
• 1/4 pound mushrooms — sliced
• 2 tablespoons chopped onion
• 1/3 cup butter or margarine
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 cup pink shrimp — (about 5 ounces)
• 1 cup dungeness — (about 5 ounces)

OR:

• 2 king or snow crab meat
• 2 tablespoons diced pimiento
• 2 tablespoons chopped parsley
• salt and pepper.

Method

1. Cover fish with mixture of water, wine and thyme in saucepan
2. Bring to boil; simmer, covered, 8 minutes or until fish flakes easily when tested with a fork
3. Saute mushrooms and onion in butter; blend in flour and cook until smooth and bubbly
4. Remove from heat; gradually stir in milk
5. Cook and stir until mixture comes to boil; boil 1 minute
6. Stir in fish, cooking liquid, shrimp, crab and pimiento; salt and pepper to taste
7. Heat, covered, 5 minutes; sprinkle with parsley
8. If desired, stew may be diluted with milk or water