Posted as a fun fishing report (skunked, so had to use store-bought frozen fish in my stew-of-shame). Came out so good that its worth recording in the recipes section.

Can be completed in less than an hour, if you skip the fishing part.

Quote Originally Posted by Jeffonc View Post
Pre-preparation:
- arrange for a short evening window for fishing at Falls Lake to bring home 2-3 eating sized perch
- purchase half dozen fresh live minnows from Outhouse Tackle
- clumsily tip bucket while getting into kayak and lose all minnows
- paddle around for 2 hours and catch nothing on artificials
- avoid the rain until just about the time you reach the ramp, then get a dousing shower
- Go home in the dark, wet, smelly and fish-less, and continue recipe below with fish of shame



Ingredients:
- Store bought frozen fish of shame. I used 1 pollock filet. Probably doesn't matter what kind of fish. Its the shame that counts!
- Store bought lobster bisque (Sams Club - 20oz tub I think)
- Store bought frozen shrimp (1 dozen medium)
- olive oil
- minced garlic - 1/2 tbsp
- onion thin sliced - 1/8c
- asparagus - 6 small spears, sliced into 1inch sections
- mushrooms - 3 whole, sliced
- bacon, cooked crispy - 4 strips (or more, to taste)
- Splash white wine (or splash-es, to taste)
- Splash lemon juice
- Butter

Directions:
In small crock pot
- Get bisque simmering on high (I gave it a head start in the microwave)

In frying pan on medium-high heat,
- saute onions and garlic in olive oil until softened starting to darken
- add asparagus, saute 1 minute
- add mushrooms, saute 2 more minutes
- dump vegetables into crock with soup

- thaw shrimp in lukewarm water
- peel and cut shrimps into thirds
- pat dry and season to taste (pepper)
- saute shrimp in olive oil,
- add 2 slices bacon, crumbled
- splash white wine to deglaze the tasty bits
- when cooked through, dump shrimp & bacon into soup

- thaw fish in lukewarm water
- cut fish filet into small pieces
- pat dry and season to taste (salt, pepper, old bay)
- saute in olive oil, with a splash of lemon juice
- when cooked through, dump fish into soup

- add a pat or two of butter to soup mixture and allow to melt
- add however much cooked bacon is left (and however much you can get your hands on), or save to crumble on top of individual servings. Stir to mix.
- let stew as long as you can stand, sdepending on how late you got home without fresh fish. I gave it about 20 mins.

Ladle into bowl, serve with crumbled crackers on top. Makes 3-4 servings.




Notes:
- Some of the idea came from the Tarheel Fly Flingers. I've been thinking about fish stew since Eddie told the story last year about sharing Fish Stew with Charlie Cobb.
- Some of the idea came from a 'Portuguese Fish Stew' recipe I found online.
- Everything else came from what was handy in my freezer & fridge.
- Results were downright edible! The longer it sits and simmers, the more it thickens and the better it gets.
- Might be better without the shame, using real, fresh caught fish. Can't prove it now. Evidence is gone!