Fish Stew Recipe

Fish Stew

from Bill Maily’s Kitchen

1 lb. fish (cut into bite sizes)
3 slices bacon
1 onion
1 bell pepper
2 cloves garlic
1 can cream of mushroom soup
1 can cream of celery soup
1/2 cup water
potatoes (pre-cooked)
salt and pepper
cayenne pepper
parsley (optional)
basil (optional)

In a pot, cook bacon until crisp; remove. Add the following to the bacon drippings: One onion (diced) and one-half bell pepper (diced). Saute these ingredients and then add two cloves of garlic (minced). To these ingredients add one can cream of celery soup and one can cream of mushroom soup along with one-half cup of water; simmer. You can add additional water until you reach the consistency you desire. Add salt and pepper to taste, and a little cayenne pepper. You can now add the fish and the pre-cooked potatoes last. Don’t overcook, as the potatoes will fall apart. Note: I have tried this with bass and crappie. Finally, add parsley and basil if desired.

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