Fish-Eyed Stew is a savory red wine soup that can also be used as a jus. The reason that this is a great summer soup is that it goes very well with a variety of grilled proteins, of which my favorite is steak! It's called "Fish-Eyed Stew" because the diced Portabella caps in the purple broth look like fish eyes, and the sliced onions in the purple broth look like jellyfish tentacles! —David Stackhouse
Large Portabella Mushroom Caps, Diced
Whole White Onion, Sliced
Red Cayenne Pepper
Extra Sharp Cheddar Cheese, Shredded
Corn Starch (Optional)
Yellow Bell Pepper, Sliced
Orange Bell Pepper, Sliced
In This Recipe
Combine 1 tablespoon Oil and sliced Onions in large skillet over medium heat. Cook onions until translucent.
Add Shiraz wine, diced Portabellas, Beef stock, .75 tablespoon Black Pepper, 1 teaspoon Red Cayenne pepper, 2 tablespoons Garlic Powder, 1 tablespoon Sea Salt. Heat to boiling, then reduce heat to a medium - low simmer until reduced by half.
While soup is reducing, heat the remaining 2 tablespoons Olive Oil in large skillet over medium heat until a slight smoke comes from oil. combine 2 tablespoons Sea Salt, 2 tablespoons Garlic Powder, and 1 tablespoon Black Pepper in small bowl, and season steaks with it. Place steaks in pan. Cook for 5 minutes, then flip, then cook for another 5 minutes. (For best results, instead of cooking steaks in skillet, cook over hickory wood fire.) Slice steaks into cubed pieces and add them into the soup, along with any leftover juice from the steaks.
By now the soup mixture should be reduced halfway. Stir in remaining seasoning and Extra Sharp Cheddar until melted. Turn heat to low and let it sit for 5 minutes.
Mix corn starch and water together, then stir into soup (if thickness is desired). Ladle into bowls and garnish with 1 slice of Yellow and Orange Bell Peppers. Serve and Enjoy!