Viking Stew

• 1 lb. fish fillets (from white fish)
• 4 c. potatoes, diced
• 1 large onion, diced
• 1 qt. half and half
• 1/4 lb. shrimp
• 2 or 3 cans clams in their own juice
• 3 slices bacon, diced
• pepper, thyme, nutmeg, paprika, salt and garlic to taste
• 3 Tbsp. flour
• milk

1. Boil fish
2. fillets (any mixture of firm white fish like red snapper,
3. halibut
4. or
5. Ling
6. cod)
7. in
8. water
9. while dicing potatoes.
10. Cool
11. the
12. fish
13. fillets.
14. Boil the potatoes in the fishy water
15. until
16. tender, with onion and diced bacon.
17. Drain water so 6
18. to
19. 8 cups remain.
20. Add 1 quart half and half, 1/4 pound shrimp, deboned cooked fish pieces, 2 or 3 cans of clams in their
21. juice and seasonings to taste.
22. Mix flour with some milk and
23. add for thickening.
24. Simmer gently to heat through. Serve with sourdough bread.

fish, potatoes, onion, shrimp, own juice, bacon, pepper, flour, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=945492 (may not work)