Fish Stew from Pocket Camp“T3 is some kind of super soup wizard. This stuff is amazing!”

Fish Stew from Pocket Camp“T3 is some kind of super soup wizard. This stuff is amazing!”As always, recipe is below the cut. -MJ & K¼ cup butter¼ cup flour1 large yellow onion, finely diced2 cups carrots, peeled and chopped2 cups new potatoes, cut in half1 cup corn2 tsp salt1 tsp pepper3 garlic gloves, minced4 cups fish stock1 ½ cups white wine¼ cup tomato paste1 T fresh thyme2 tsp paprika½ tsp cayennebay leaf1 cup heavy cream~2 lb seafoodWe used a combination of 1#shrimp (peeled and de-veined), ½ # bay scallops, ½ # crab meat, and ½ # white fish cut into cubes(optional) Diced scallions(optional) red pepper flakesMelt the butter in a large pot and add the onion, carrots, potatoes, corn, salt, and pepper; cook over medium-high until the carrots are beginning to soften, about 15 minutes. After 10 minutes add the garlic.Once the vegetables are softening add the flour and stir continuously to mix it into the butter. Cook the roux for another 3 minutes. Stir in the stock, wine, tomato paste, thyme, paprika, cayenne, and bay leaf. Bring to a simmer and cook, covered, over medium-low heat until the potatoes are done – about 10-15 more minutes. Once the soup is thickened, add the seafood and cook on low for another 10 minutes. Stir in the cream at the end and serve with diced scallions and red pepper flakes. -- source link

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