fbpx
×
×

Yes, we are here!

At CAPPER'S FARMER and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-678-4883 or by email. Stay safe!

Bass Stew Recipe

Author Photo
By Capper's Recipe Archive | Aug 22, 2012

JJAVA/Fotolia
Serve with French bread for a complete meal.

MAIN ARTICLE:

Fabulous Fish Recipes

Bass Stew

3 pounds bass filets, fresh or frozen and thawed
2 tablespoons olive oil
1 red onion, chopped
1 clove garlic, minced
1 can (16 ounces) Italian-style stewed tomatoes
1 cup red wine (or 1 cup red grape juice minus 1 tablespoon, mixed with 1 tablespoon red wine vinegar)
1/4 teaspoon seasoned salt
1/2 teaspoon lemon pepper
2 carrots, sliced
1/2 pound mushrooms, sliced
1 green pepper, chopped
2 stalks celery, sliced
2 medium potatoes, cut into 1-inch chunks

Cut fish into 2-inch squares. Rinse and pat dry. Set aside.

Heat oil in Dutch oven over medium heat. Add onion and garlic, and cook until soft. Add remaining ingredients.

Cover and cook for 25 minutes, or until fish flakes easily when tested with a fork.

Tagged with: | | | | | |

Capper's Farmer - Your Hub for All Things Handmade

Get step-by-step instructions, DIY projects, upcycling tutorials, and more!