Thread: FISH STEW & CORNBREAD -- good on a cold night

My wife made this tonight and it was great. This is one of my favorite ways to have crappie when it gets good and cold outside.

Fish Stew

1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, chopped

Saute first 3 ingredients in margarine or olive oil until tender
Add and bring to boil:
1 can tomato soup
1 can water (or more to desired thickness)
seasons you like
suggestions: cajun, tarragon, lemon pepper, salt, anything else
my favorite is a spicy cajun

Add and cook a while ( 20 minutes?)
1/2 cup rice
1 cup (more or less) mixed veggies. We keep a plastic container in the freezer and save leftover veggies from other meals for stuff like this. Or you can just buy a bag of frozen mixed vegetables.

Add at the end and cook until done.
1-2 pounds fish -- cut or break into bite size while cooking.

Once the fish is done it's ready to eat, but it tastes better if it can stew on low heat for a while. Kind of depends on how hungry you are.

I think I'll go have another bowl of stew!!!:p

Reading the title to your post brought back some memories. On a couple of those cold wintery deer hunting (camping) nites many years ago me and a couplke of my old buddies had a catfish stew or two. Our stew was prepared more like oyster stew with cooked onions & milk but the fish meat came from cleaned catfish heads boiled until the meat came off the bone.