| New England Seaport FISHERMAN'S STEW Ingredients: Maine Yellow-Eye Peas, Vegetable/Seasoning Packet; Gluten-free Additions: 6 T. Butter 1 lb. Fresh Fish (Red Snapper, Halibut, Swordfish, Sea Bass or Scrod) or Peeled Shrimp ½ C. Flour 4 C. Beef Broth 1 Can (11.5 oz.) V-8 Juice ½ C. Stuffed Green Olives, sliced Salt & Pepper ¾ C. Sherry Cooking Directions: Preparing the Beans: Rinse, drain and pick over. Place in a bowl with 8 C. water and soak for 4 hours at room temperature. As an time-saving alternative, boil for 10 minutes and let stand for 2 hours. Drain beans, and place in a 4 qt. pot with 8 C. water. Bring to a boil, reduce heat and simmer covered for 1 hour or more. While Beans are simmering: In a 4 qt pot, sauté vegetable packet in melted butter, add flour and stir to coat. Add beef broth, V-8 juice and drained beans . Bring to a boil, reduce heat and simmer uncovered for 20 minutes, stir frequently. Add salt and pepper to taste. Add fish (cut into 1-inch pieces) or shrimp, with olives and sherry. Simmer uncovered 10 minutes. Serves: 6-8 Preparation Time: 30 minutes Cooking Time: 1.5 hours Gluten Free Item |
