#nerdy recipe

Fish Stew from Pocket Camp

“T3 is some kind of super soup wizard. This stuff is amazing!”

As always, recipe is below the cut. 

-MJ & K

• ¼ cup butter
  
• ¼ cup flour
  
• 1 large yellow onion, finely diced
  
• 2 cups carrots, peeled and chopped
  
• 2 cups new potatoes, cut in half
  
• 1 cup corn
  
• 2 tsp salt
  
• 1 tsp pepper
  
• 3 garlic gloves, minced
  
• 4 cups fish stock
  
• 1 ½ cups white wine
  
• ¼ cup tomato paste
  
• 1 T fresh thyme
  
• 2 tsp paprika
  
• ½ tsp cayenne
  
• bay leaf
  
• 1 cup heavy cream
  
• ~2 lb seafood
  
• We used a combination of 1#shrimp (peeled and de-veined), ½ # bay scallops, ½ # crab meat, and ½ # white fish cut into cubes
• (optional) Diced scallions
  
• (optional) red pepper flakes
  

Melt the butter in a large pot and add the onion, carrots, potatoes, corn, salt, and pepper; cook over medium-high until the carrots are beginning to soften, about 15 minutes. After 10 minutes add the garlic.

Once the vegetables are softening add the flour and stir continuously to mix it into the butter. Cook the roux for another 3 minutes. Stir in the stock, wine, tomato paste, thyme, paprika, cayenne, and bay leaf. Bring to a simmer and cook, covered, over medium-low heat until the potatoes are done – about 10-15 more minutes.

Once the soup is thickened, add the seafood and cook on low for another 10 minutes. Stir in the cream at the end and serve with diced scallions and red pepper flakes.