NEW ENGLAND SEAPORT FISHERMAN'S STEW RECIPE - (4.1/5)

Steps:

• Regular cooking directions: Preparing the beans: Rinse, drain and pick over. Place in a bowl with 8 cups water and soak for 4 hours at room temperature. As a time-saving alternative, boil for 10 minutes and let stand for 2 hours. Drain beans and place in a 4 quart pot with 8 cups water. Bring to a boil, reduce heat and simmer covered for 1 hour or more. While beans are simmering: In a 4 quart pot, sauté vegetable packet in melted butter, add flour and stir to coat. Add beef broth, V-8 juice and drained beans. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes, stir frequently. Add salt and pepper to taste. Add fish (cut into 1-inch pieces) or shrimp, with olives and sherry. Simmer, uncovered, 10 minutes. Slow Cooker Recipe Directions: Recommended slow cooker: 3-4 quart Preparing the beans the night before: Rinse, drain and pick over the beans. Place beans in a bowl with 2 quarts water, let stand on counter overnight. Assembling the soup in the morning (or the night before): In a medium saucepan sauté contents of vegetable packet in melted butter, add flour and stir to coat. Add beef broth, V-8 juice and stir. Transfer broth mixture to bowl of slow cooker. (May cover and refrigerate overnight.) Cooking the beans: Drain beans and stir into crock pot, cover and cook on HI for 7-8 hours. Add fish (cut into 1-inch pieces) or shrimp, olives and sherry. Continue on LOW one hour, and serve.