This was my mother’s fish stew/fish soup (stoop) recipe. It’s on a small piece of paper, half in my handwriting and half in her lovely left-handed penmanship; I have no idea why! There are no measurements or preparation directions, just a list of ingredients. There’s a picture of a fish on the side of the paper with “FISH STOOP!” written inside. The fish has a smile on its face! If I were not technically challenged, I would attach the scanned copy of it.
The whole thing is so like my Mom. She was excellent at modifying recipes to her liking. And the fact that the only place the recipe is recorded is on a piece of note paper is typical. Many of the family dishes aren’t recorded anywhere, but we spent time in the kitchen with her and do our best to be true to the original.
FISH STOOP
4 green onions, white and part of green, sliced
1 green pepper, chopped
4 cremini mushrooms, chopped
3 C Clamato juice
4 C unsalted tomato juice
Pinch of salt
½ tsp thyme
½ tsp white pepper
½ tsp oregano
¾ lb firm white fish (cod, halibut, snapper)
¾ lb peeled, deveined medium shrimp
½ lb bay scallops
¼ lemon
2 T chopped cilantro
Heat 1 tb butter in large sauce pan or soup pan over medium heat. Add green onions, green pepper and mushrooms. Sauté until soft. Add Clamato and tomato juice and stir in spices. Bring to low boil. Add white fish and simmer 5 minutes until translucent. Add shrimp and bay scallops and cook until done, 3 – 4 minutes. Remove from heat and squeeze lemon over. Stir.
Serve in soup bowl with cilantro sprinkled over as garnish. Good with toasted baguette.
Makes 4 -5 servings.
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