Fish Camp Stew Soup Recipes

FISH CAMP STEW - SOUP

Steps:

• Prepare fish by removing skin and cutting into one-inch pieces. Set fish aside.
• In a 5 quart dutch oven saucepan, fry bacon and crumble.
• In bacon drippings saute onions and celery.
• Add tomato soup, diced tomatoes, potatoes, carrots, garlic salt, worcestershire sauce, water, salt, black pepper and tabasco sauce. Cook on low simmer heat.
• When potatoes are one-half done, add prepared fish pieces and simmer on low heat for approximately 15 minutes or until vegetables and fish are tender.
• Serve hot with cornbread or crackers.

EASY CAMP STEW

Steps:

• Cook butterbeans while peeling potatoes.
• Place all ingredients in 4 quart pot.
• Cook on medium low for 30 minutes to 1 hours or until potatoes are done.
• To speed the process a little, boil the potatoes before adding to the stew.
• This will be better the next day.
• This can also be done in a slow cooker. Adjust time to 3 hours or more.

CAMPBELL'S® FISH STEW

Steps:

• In a large pot, heat oil over medium. Add onion, fennel, and garlic; cook 3 to4 minutes, stirring frequently, or until starting to soften.
• Add broth, potatoes, tomato, and saffron, if using. Bring to a simmer; reduce heat, cover and cook 12 to 15 minutes or until potatoes are tender.
• Gently stir in fish and shrimp. Bring back to a simmer 3 to 5 minutes or until shrimp are pink and fish flakes easily. Serve immediately with crusty bread, if desired.