Ginger Gill Stew

Cold rainy fall days prompted me to use the last of the frozen fillets before we get back on ice this winter.

A hearty stew came to mind.   So I started out building one.   I grabbed my big white dutch oven and softened some onions and garlic in oil over pretty high heat.

As soon as the onions were transparent, I added some fish stock, about 5 cups.   If you don’t have any home made fish stock, you can use store bought clam or shrimp stock.   As that heated up I put in a small can of diced tomatoes and a small can of tomato paste.  Shred up about half a cup of fresh leek and add with a dry white wine – a cup or so.

Season up with basil, thyme, black pepper, dash of salt and diced ginger root, then bring to a boil.

Let it boil, while stirring for 3-4 min cover and turn heat down to low for 20 min.   Add 20-25 thawed bluegill fillets and kill the heat.    Let sit for 5-10 min and check it out.

Mine was a hit!