You might be asking yourself why a person who was born and lived all her life in the great Sonoran Desert knows how to make anything calling for fish. Well, due to the influence of a dear friend (Barbara Hackett) of Portuguese descent who was willing to share this recipe, I now make a dish called Boatman’s Stew.
Influence, however, goes in more than one direction. The recipe has now been influenced by my Southern roots from both my parents, and by my Southwestern upbringing. The fish I prefer to use is catfish, and the tomatoes are flavored with our beloved jalapeno peppers. You will notice the original recipe was not without a little hot spice due to the crushed red peppers. Please feel free to make your own adjustments. Making it your own is part of the fun.
Original Boatman's Stew |
 Ingredients¾ teaspoon salt 1 ½ lb fish (cod or haddock) 2 large onions, sliced ¼ cup olive oil 1 can (14 ½ oz). tomatoes, chopped 1 can (8 oz) tomato sauce 1 teaspoon crushed red pepper Salt and pepper to taste 2 tablespoons dried parsley or ½ bunch fresh parsley ½ cup white wine 1 ½ cups water |
Brown onion in olive oil. Add all other ingredients
except fish, and simmer 30 minutes. Add fish and simmer till done. |
Miss Pat’s Boatman’s Stew |
 Ingredients1 ½ lbs catfish 2 yellow onions, sliced ¼ cup olive oil ¾ teaspoon salt 1 can (14 oz) tomatoes diced with jalapenos 1 can (8 oz) tomato sauce 2 tablespoons dried parsley or ½ bunch fresh parsley ½ cup white wine 1 ½ cups water ¾ teaspoon crushed red pepper Salt and pepper to taste ½ teaspoon sugar |
| Brown onion in olive oil. Add all other ingredients except fish, and simmer 30 minutes. Add fish and simmer till done. |
This is good on a cold day served over rice with crusty bread. We don’t
have very many cold days, so we just go ahead and eat it anyway. Please
enjoy.
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