My wife distains perch...well fish in general. She agreed to perch stew on Christmas eve - I caught a bunch of dinks the day before. She love this recipe so much - we ate LEFTOVERS of it on Christmas afternoon. It comes from a Chad LaChance (famous here in Colorado) recipe with modifications. Enjoy.
Perch Stew
Ingredients:
Olive oil
2 onions – one red, one yellow, chopped
2 stalks celery, sliced
4 garlic cloves, finely chopped
Parsley – 2 tbsp chopped
1 cup chicken broth/stock
¼ cup white wine
1 10 oz can diced tomatoes
1 cup tomato sauce
1 small can green chilies
1 small can mushroom pieces and stems, drained
2 tsp salt
1 tsp black pepper
Fillets from 8-15 yellow perch (depending on size)– no bones, soak 2 hours in salted milk with ice
Directions:
Cook onions, celery in small amount of olive oil for a few minutes until softened in cast iron skillet or Dutch oven
Add garlic, parsley, ½ of salt and pepper, and continue another minute
Add chicken stock, white wine, cover and simmer 5-10 min covered
Add diced tomatoes, tomato sauce, green chilies, and mushroom pieces. Simmer 10 minutes covered
Add perch fillets on top. Simmer covered 10 minutes. Remove fish, dice to small pieces and return to stew. Add remaining salt/pepper or to taste. Serve.
