Acadian Seafood Stew
(Serves 8 - 10 people)
Stew Base:
2 lb. fish bones
1⁄2 lb. shrimp shells
10 cups water
1⁄4 lb. butter
1⁄4 lb. flour
2 carrots, diced
2 green onion stalks, diced 1 small onion, diced
2 stalks celery
1⁄2 oz. Cajun Spice
1⁄4 oz. garlic, chopped
9 oz. fish bouillon
2 oz. tomato paste
In large pot, put water, fish bones and shrimp shells.
Bring to a boil and simmer for 11⁄2 hours. Using
a strainer, reserve liquid into another large pot using
a strainer to remove the fish bones and shells, pressing
out all the juices with a large spoon.
Return empty pot to stove. In it make a roux using
the butter and flour, cooking it slowly for 5-10 minutes.
Do not allow to burn. Gradually add the
reserved liquid, stirring constantly, and allowing it
to thicken before adding more.
Once all the liquid has been added to the pot, add remaining
ingredients. Cook over low heat, stirring occasionally,
until mixture comes to a slow boil. Adjust seasoning
to your own taste by adding more Cajun spice and fish
base.
This is the base from which you may add a wide variety
of seafood. This base will last, refrigerated,
for up to 11⁄2 weeks.
To prepare the actual stew, add your raw seafood to
the base and cook until the seafood is done. Top
off with a dollop of heavy cream and serve steaming
hot.
We recommend using 8-10 ounces of stew base, 2 ounces
of scallops, 3 ounces of haddock, 3 mussels, and 3 large
shrimp, per person. We leave the mussels in the
shells and the tails on the shrimp for an appealing
presentation.
Grand Banker Fish Cakes
(Serves 10 - 12 people Two 5-oz. Fish Cakes)
5 lb. potatoes, diced
21⁄4 lb. salt cod fish
11⁄2 lb. haddock
1⁄4 lb. butter 1⁄2 lb. onions, chopped
11⁄2 oz. salt pork, diced, rind removed
pepper to taste
water
Soak codfish over night if heavily salted, 4-5 hours
if lightly salted. Cook potatoes until almost done.
Add soaked codfish and haddock and cook until fish and
potatoes are done. Strain water off, using colander.
During the cooking of the above mixture, saute onions
in butter until soft. Also fry-out salt pork until
browned, discard fat.
In a large pan or bowl, combine the fish/potato mixture
with the onions, butter and salt pork. Add pepper
to taste and mash well. Form in patties.
Flour and fry in hot oil in a frying pan, until both
sides are browned and crispy.
Suggested accompaniments: chutneys, relishes, baked
beans, cucumber salad.
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