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!
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