New England Seaport Fisherman's Stew

By Dr_Mom

Ingredients

• New England Seaport Fisherman's Stew Mix - Frontier Soups
• 6 tablespoons butter
• 1 pound firm fleshed white fish (red snapper, halibut, swordfish, sea bass or scrod) or peeled shrimp
• 1/2 cup flour (or cornstarch for gluten-free)
• 4 cups beef broth
• 1 11.5-ounce can V-8 juice
• 1/2 cup stuffed green olives, sliced
• salt and pepper
• 3/4 cup sherry

Preparation

Step 1

Regular cooking directions:
Preparing the beans:

Rinse, drain and pick over.
Place in a bowl with 8 cups water and soak for 4 hours at room temperature. As a time-saving alternative, boil for 10 minutes and let stand for 2 hours.
Drain beans and place in a 4 quart pot with 8 cups water.
Bring to a boil, reduce heat and simmer covered for 1 hour or more.
While beans are simmering:

In a 4 quart pot, sauté vegetable packet in melted butter, add flour and stir to coat.
Add beef broth, V-8 juice and drained beans.
Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes, stir frequently.
Add salt and pepper to taste.
Add fish (cut into 1-inch pieces) or shrimp, with olives and sherry.
Simmer, uncovered, 10 minutes.


Slow Cooker Recipe Directions:

Recommended slow cooker: 3-4 quart

Preparing the beans the night before:

Rinse, drain and pick over the beans.
Place beans in a bowl with 2 quarts water, let stand on counter overnight.
Assembling the soup in the morning (or the night before):

In a medium saucepan sauté contents of vegetable packet in melted butter, add flour and stir to coat.
Add beef broth, V-8 juice and stir.
Transfer broth mixture to bowl of slow cooker. (May cover and refrigerate overnight.)

Cooking the beans:

Drain beans and stir into crock pot, cover and cook on HI for 7-8 hours.
Add fish (cut into 1-inch pieces) or shrimp, olives and sherry.
Continue on LOW one hour, and serve.