Viking Stew

Name: Viking Stew
Ingredients: 1 lb. fish fillets (from white fish); 4 c. potatoes, diced; 1 large onion, diced; 1 qt. half and half; 1/4 lb. shrimp; 2 or 3 cans clams in their own juice; 3 slices bacon, diced; pepper, thyme, nutmeg, paprika, salt and garlic to taste; 3 Tbsp. flour; milk

10 ingredients

24 steps

Ingredients

1 lb. fish fillets (from white fish)
4 c. potatoes, diced
1 large onion, diced
1 qt. half and half
1/4 lb. shrimp
2 or 3 cans clams in their own juice
3 slices bacon, diced
pepper, thyme, nutmeg, paprika, salt and garlic to taste
3 Tbsp. flour
milk

Directions

1

Boil fish
2

fillets (any mixture of firm white fish like red snapper,
3

halibut
4

or
5

Ling
6

cod)
7

in
8

water
9

while dicing potatoes.
10

Cool
11

the
12

fish
13

fillets.
14

Boil the potatoes in the fishy water
15

until
16

tender, with onion and diced bacon.
17

Drain water so 6
18

to
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8 cups remain.
20

Add 1 quart half and half, 1/4 pound shrimp, deboned cooked fish pieces, 2 or 3 cans of clams in their
21

juice and seasonings to taste.
22

Mix flour with some milk and
23

add for thickening.
24

Simmer gently to heat through. Serve with sourdough bread.