Cooked my first fish stew of the year. Old family recipe that Grandpa cooked out on the riverbank after a good day of fishing.
Brown 1 Large onion cooked in the fish liver. (Awesome flavor and color)
Add a little water as needed.
Add tomato soup to onions and liver once cooked down. Keep mashing the liver until it is in little bits.
Add equal part water.
Salt and start frying fish filets cut in 1 inch strips (No breading), we prefer mudfish (Try it before you knock it…)
Just before fish gets done, add to stew. The trick is to keep fish from getting mushy in the stew but not cooked too much.
Fry remaining filets to order.
Add salt and pepper to taste. If you cannot see the pepper flakes in the stew, it does not have enough yet.
Serve over white rice with a loaf of fresh bread.
You can’t beat this recipe.
Mudfish (Bowfin) are really good fish. Best time to eat them is in the winter and the fish needs to be cleaned right after being caught. The filets get mushy if the fish is not fresh. Just preference, but to me, the mudfish is better that catfish, not as strong.
Have eaten many fish stews using “mudfish”, but as to the fish liver that is new.
The only thing is no matter how long or short you boil mudfish for a stew it will get mushy. Sounds like a pretty simple thing, but take what you’ve said and prior to, brown some bacon, simmer some potatoes, add a little cellery, some ketchup… a little texas pete…
I’m not sold on reported mercury levels, but if I was, bowfin bass are at the top of the list for freshwater fish with high levels.
If frying fillets they should never be soaked in water or as you said you’ll have mush. If you scale them and cut in chunks the skin holds the meat together well.
Cooked my first fish stew of the year. Old family recipe that Grandpa cooked out on the riverbank after a good day of fishing.
Brown 1 Large onion cooked in the fish liver. (Awesome flavor and color)
Add a little water as needed.
Add tomato soup to onions and liver once cooked down. Keep mashing the liver until it is in little bits.
Add equal part water.
Salt and start frying fish filets cut in 1 inch strips (No breading), we prefer mudfish (Try it before you knock it…)
Just before fish gets done, add to stew. The trick is to keep fish from getting mushy in the stew but not cooked too much.
Fry remaining filets to order.
Add salt and pepper to taste. If you cannot see the pepper flakes in the stew, it does not have enough yet.
Serve over white rice with a loaf of fresh bread.
You can’t beat this recipe.
Mudfish (Bowfin) are really good fish. Best time to eat them is in the winter and the fish needs to be cleaned right after being caught. The filets get mushy if the fish is not fresh. Just preference, but to me, the mudfish is better that catfish, not as strong.
dude… You’ve got some things mixed up. Why would you fry fillets to put in a stew??? If I’m frying it then I will eat it. just boil it cause your wasting your time with frying something to put in a boiled stew.
Mudfish liver??
Now some nice mudfish scaled and cut into chunks let to cool a little then eaten fresh … not bad. Then again not too many fish cut into chunks and fried are bad. Even Pin fish are o.k. that way.
I remember back in the “depression era of the early 70s” my Mom (who ain’t a great cook) would make a fish stew out of whatever frozen fish was on sale at Doscher’s on James Island,some potatoes,canned tomatoes(or milk…we had the option,white or red fish stew).This would go in a crock pot with a bay leaf and assorted spices. Would last a week… My spoiled daughters won’t get near such good food…I have to make salmon croquettes in the garage due to the “smell”. I think I’m gonna make some fish stew tomorrow. Really gross out the kids!
