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Old 11-01-2015, 05:35 PM   #1
grey2112
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Sherpa stew!

Now that the name "Sherpa" has been indelibly etched into my brain as a great alternative name for Sheepshead, I wish to share with you a gastronomically amazing fish stew I whipped up today. You don't get a lot of meat in fillets from the sherpa, which is unfortunate since it is one of my favorite fish to eat. With winter approaching and the sherpa in big numbers, I came across a recipe for a sherpa stew in Florida Sportsman magazine, and of course I had to modify it slightly to make it work for me. This will allow you to gain the maximum enjoyment from the sherpa, and it is pretty darn easy to make. We had it today and it floored us how good it was. Enjoy!


Sherpa Stew

First, it is essential to make Sherpa Stock. You cannot get the true epicurean enjoyment of Sherpa Stew without the stock. It is well worth it - and hey, I am nothing if not a creature of "Waste not, want not" - I cannot stand to see good food and ingredients got tossed out - it is an insult to this chef. And so, you should always strive to make something tasty out of what most people would toss out.


Sherpa (or any fish, really) stock:

Ingredients:

3 Tablespoons Olive oil (regular, not extra virgin)

Carcasses and heads (all guts removed) of 2-3 large sheepshead (or mangrove snapper, or just about any fish, really)

1 cup diced yellow onion

1 cup chopped carrots

1 cup chopped celery

2 cloves diced garlic

1 cup white wine (any, but a good dry white wine is preferred)

2 Tablespoons kosher salt

1 Tablespoon dried thyme (or 5 sprigs fresh)

2 Teaspoons fresh ground black pepper

3 cups water

Heat the oil in a stockpot over medium heat. Add vegetables and saute about 15 minutes or until lightly browned. Do not overcook! You want them nice a soft but not burnt. Add 3 cups of water, white wine, salt, pepper, thyme, and the fish carcasses and heads.

Bring to boil, then reduce heat to a simmer for 1 hour, stirring occasionally. Strain all the broth and solids through a fine sieve (pasta strainer can work as well) into a bowl - take your time, push the ingredients down gently to get as much broth as possible.


Sherpa Stew

4 fillets of fish (sherpa preferred, though you can throw in some mangrove snapper if you wish) cut into bite sized chunks

1 stick unsalted butter

2 cups chopped carrots

1 cup chopped onion

1 cup chopped celery

4 red potatoes, peeled, diced fine

1 can corn

1/4 cup flour

Sherpa stock

3 cups water

1/2 cup half and half

Fresh chopped parsley or 2 Tablespoons dried parsley


In a heavy pot, melt butter. Saute carrots, onions, celery, potatoes, and corn over medium heat for about 10-15 minutes until potatoes are starting to get soft. Add the flour, reduce heat to low, and stir for 3 minutes. Add the sherpa stock and water, and then increase heat to bring to boil. Cut back to medium heat, then add fish chunks and cook for 5 minutes. Add half-and-half and parsley, and salt and pepper to taste.


Serve with a crusty bread (baguette, french, italian, even cuban) and enjoy. Seriously, guys - this ROCKS especially in the winter time.



Sherpa stock cooking:






All done!




BTW - some may like to "heat it up" a little with some dashes of your favorite hot sauce - I recommend this! Cholula, Texas Pete, Tabasco brand, or anything you like should work just fine.
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Old 11-04-2015, 08:27 AM   #2
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Re: Sherpa stew!

good to see that the term sherpa is still prospering! this looks excellent and i will be trying this soon.
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Old 11-04-2015, 09:59 AM   #3
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Re: Sherpa stew!

I'd eat that. Don't think the wife and kid would after seeing the fish head. Keep the lid on the stock pot.

Thanks for sharing, subbed for a future "Sherpa" meal.
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Old 11-04-2015, 11:54 AM   #4
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Re: Sherpa stew!

Make sure to add half and half or heavy cream to get the thickness/consistency you like. I like a creamier soup that is a little thickened like clam chowder, but others may prefer it more "brothy". Also, add what you wish if you like tomatoes, maybe some clams, shrimp, etc.
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Old 11-04-2015, 04:04 PM   #5
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Re: Sherpa stew!

Looks good! Tip....next time cut the heads in half lengthwise basically split them open. It puts out even more flavor
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Old 11-04-2015, 04:17 PM   #6
Tyson Brown
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Re: Sherpa stew!

So, you don't scale the heads or rub off the slime or anything? Just throw em in the pot?

I've seen similar recipes before, and super freaky.

Brain Stew.
https://youtu.be/UNq9gmY_Oz4
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Old 11-04-2015, 04:44 PM   #7
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Re: Sherpa stew!

reminds me of a great Spanish mack recipe fire up the grill to about 350 take tin foil put a few table spoons of butter dash of pepper and some chopped onions and shredded three cheese blend add the Spanish mack fillets cook for 10 minutes remove from grill throw away fish and eat the foil
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Old 11-04-2015, 04:48 PM   #8
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Re: Sherpa stew!

Quote:
Originally Posted by 2fishin2 View Post
Looks good! Tip....next time cut the heads in half lengthwise basically split them open. It puts out even more flavor
Ooooh - good idea. I have a Chinese cleaver I can use to do that.
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Old 11-04-2015, 04:49 PM   #9
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Re: Sherpa stew!

Quote:
Originally Posted by Tyson Brown View Post
So, you don't scale the heads or rub off the slime or anything? Just throw em in the pot?

I've seen similar recipes before, and super freaky.
Nope - no scaling of heads, but I do put the bodies and heads through a few fresh water rinses.
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Old 11-04-2015, 05:01 PM   #10
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Re: Sherpa stew!

in all seriousness looks great id give it a shot. however i typically scale, gut and cook whole on the egg
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Old 11-04-2015, 06:04 PM   #11
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Re: Sherpa stew!

Quote:
Originally Posted by 82airborne View Post
in all seriousness looks great id give it a shot. however i typically scale, gut and cook whole on the egg
I'm a big proponent of stews and soups, especially in the winter time. Usually feeds me and the wife for 3 meals, and of course it is easy to "mix it up" with regards to ingredients. The biggest plus to making something like this is, like cooking the whole fish as you describe, getting to use almost every bit of the fish.
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Old 11-04-2015, 06:06 PM   #12
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Re: Sherpa stew!

Dude you have to scale the head and neck otherwise you end up with scales in your soup. Especially at the bottom of the pot.
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Old 11-04-2015, 06:23 PM   #13
Tyson Brown
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Re: Sherpa stew!

Quote:
Originally Posted by 2fishin2 View Post
Dude you have to scale the head and neck otherwise you end up with scales in your soup. Especially at the bottom of the pot.
Not if you follow the directions.....

He's only using the heads to make stock, which is filtered through a fine sieve before being added to the "real" veggies & fish filets for the final product. So, none of the meat from the head is actually going into the final product. Only the brain juice.
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Old 11-04-2015, 06:25 PM   #14
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Re: Sherpa stew!

Exhibit A:

Quote:
Originally Posted by grey2112 View Post
......Strain all the broth and solids through a fine sieve (pasta strainer can work as well) into a bowl - take your time, push the ingredients down gently to get as much broth as possible.
....
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Old 11-04-2015, 06:49 PM   #15
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Re: Sherpa stew!

R. I. F.


Quote:
Originally Posted by tyson brown View Post
exhibit a:
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