Making fish stew.

[Grush]

So I have this vision of getting out on the ice for a weekend and making fish stew as one of the meals.  I mean you can't get much more fresh than fish that you just pulled out of the lake, right?

So anyways, I would need to boil the water and then simmer the fish for about an hour.  I own a MH12C heater/cooker.  I have never used it to cook.  Does anyone have any idea if it would be able of handling anything like this?  Even if I have to switch tanks I would be okay with it.

Thanks,

Grush.

[jdisci]

I've got the Mr.Heater cooker/heater (same thing as yours) and I cook chili and soups on it. I think you would be fine depending on how much water you're boiling and if you keep it out of the wind. What size tank are you gonna use?(1# or 20#w/hose or other)

[Grush]

I don't really have the space for the 20lber so it will be the singles.

I was thinking of doing about six to eight cups of water.

Do you think I could just cook it right in the shanty?  Although the smell might not be the best while it's cooking.

[mthodges]

I cook on my Mr Heater / Cooker all the time while on the ice, but nothing as elaborate as fish stew. I’ve been known to heat up a can of Dinty Moore, I once cooked a skewered perch kabob, skin, scales, head tail and all, that was pretty good, but mostly I use it to heat up hot water to add to my Brandy. I think your Mr Heater can take it, I just wouldn’t expect it to support a large stock pot full of fish, stock, onions, carrots, tomatoes, celery, potatoes, butter, thyme, parsley….God I’m hungry now.

[Grush]

LOL, I wasn't going to get that creative.  I was keeping it very rustic and small portioned.  Water, spices, fish and 1 diced potato for texture.

How long do you think it would take to boil 1.5 quarts of water?

[jdisci]

Don't know. Give it a trial run before you get out on the ice if you have enough cylinders.

[IceBalls]

First I'd think about what you're cooking!!!  You're going to boil fish for ONE HOUR??  If you cook them that long you're going to have nothing left but MUSH!!  Fish flesh cooks quickly.  If ypou are cutting the fish into bite size pieces, cook the potatoes first, then the fish for no more than 10-15 minutes.  I use bottled Clam Juice in a recipe for fish stew for additional flavor.  You can also add heavy cream or half-and-half at the end for flavor and body.

[boomdoggie]

Forget the Stew why don,t you try a fish Chowder instead. Wife made some with fresh Walleye and was very good

[rgfixit]

Forget the Stew why don,t you try a fish Chowder instead. Wife made some with fresh Walleye and was very good

Cook up the veggies...potato, onion, celery, corn etc before you go out.... Basic vegetable soup. Heat it up on the stove and add the fish...BAM...fish chowdah!
RG

[pooley]

that's is what i would do. cook it at home first.

[jdisci]

I was gonna suggest that also R.G.,
Cook everything the night before, reheat it on the ice and then add your fish.
When I do my chili it's just reheated from the night before. And you know how chili is, it's always better the next day after it thickens up and the spices set in.

[Grush]

Cook up the veggies...potato, onion, celery, corn etc before you go out.... Basic vegetable soup. Heat it up on the stove and add the fish...BAM...fish chowdah!
RG

Now that's not a bad idea.  I might just do that.

As for how long to cook the fish for, what I do it put the fish in cheese cloth so all the flavor is taken out of the fish without it falling apart in the stew.  It's an old trick my dad taught me.  We are going for a very concentrated flavor.

[Vt Piker]

 Woah!!  Fish in cheese cloth??? Sounds more like fish broth to me. It's great if you want intense flavor, but why not just add a ton of fish to the liquid? No need to answer that..any way, now you got me thinking about doing "on ice" fish stew.
 I think the aformentioned veggies precooked as suggested is a good plan. Follow that up by frying up some fish in butter in a hot pan to get that "golden carmelized crust" fish taste. Milk and cream as a liquid would bring a lot more flavor to the party.
 If you you boil up your liquid at home and put it into a thermos or two you won't have to worry about having enough fuel. You would cut your on ice heating bill by at least 80 percent, which would help justify the expense of the thermos(es).
              My 2 cents,
                               

[Indiana_Lou]

All good ideas. When I make fish chowder at home I pre-cook the vegetables in the microwave for about four minutes each. This saves a lot of cooking time when I add them to the stock. I also use instant mash potato buds as a thickening agent.   Lou

[Grush]

Woah!!  Fish in cheese cloth??? Sounds more like fish broth to me. It's great if you want intense flavor, but why not just add a ton of fish to the liquid? No need to answer that..any way, now you got me thinking about doing "on ice" fish stew.
 I think the aformentioned veggies precooked as suggested is a good plan. Follow that up by frying up some fish in butter in a hot pan to get that "golden carmelized crust" fish taste. Milk and cream as a liquid would bring a lot more flavor to the party.
 If you you boil up your liquid at home and put it into a thermos or two you won't have to worry about having enough fuel. You would cut your on ice heating bill by at least 80 percent, which would help justify the expense of the thermos(es).
              My 2 cents,
                               

My man, you just got rock star status from me.  The whole idea (for me anyways) is the broth more than the fish.  But the thought of carmelized crusted fish just made me drool!

So basically pre-cook as much as possible and then add the fish on the ice.  Got it.  Thanks for the tips folks!

Grush.

[skidooguy]

man could i go for some chowda now.    8)