Post by sigeptrooper02 on Jan 25, 2019 11:13:44 GMT -5
About 1Lb of your favorite fish cut into 2 inch pieces (I love using Sheepshead for this recipe)
2 cans of chopped clams (Do not drain)
1 can of baby shrimp (Drain)
1 Tbsp olive oil
1 teaspoon butter
2 medium yellow onions - chopped
1/2 cup dry white wine
3 large Yukon Gold potatoes peeled and cubed (about 3/4 inch cubes)
1 bay leaf
1 Tbsp fresh thyme (dried thyme is ok)
2 Tbsp chopped fresh Parsley (dried Parsley is ok)
1 teaspoon salt (add more to taste)
1/2 teaspoon black pepper (add more to taste)
1 teaspoon Old Bay
Dash of cayenne (optional, adds some heat)
1 1/2 cups heavy cream
1) Use a large pot. Cook onions in the oil and butter for 5 minutes on medium heat. Add the wine and continue cooking for 2-3 minutes.
2) Add the potatoes, clams (with juice) bay leaf, thyme, salt, pepper, and old bay. (also add cayenne if using) (If needed, add just enough water to cover the potatoes)
3) Bring to simmer on high heat, then immediately lower heat to medium, COVER, and cook for 15 minutes.
4) Separately, heat the cream on high heat until it is steaming (but not yet boiling)
5) Add the fish, shrimp (drained), and the cream to the pot with potatoes
6) Cook on medium-low heat for 10 minutes (make sure fish is cooked through, if not cook and additional 5 minutes and check again)
7) Remove from heat, remove bay leaf, stir in Parsley
8) Let sit at least 30 minutes before serving
9) Serve with your favorite crackers! Enjoy!!!