Edible InSTALLments: History of Sloppy Louie’s Restaurant / Fulton Stall Market
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Learn about the history of Fulton Stall Market – once the annex to the famous Sloppy Louie’s Restaurant and the Fulton Ferry Hotel. Watch Fulton Stall Market Chef Paul Dorr recreate Louie’s famous Fish Stew recipe decades later in the same space that was once occupied by the restaurant.

Recipe: Ciuppin di Pesce

INGREDIENTS:

  • 1 medium Carrot, sliced
  • 2 medium Onions, sliced
  • 1 clove Garlic
  • 4 Tbsp Olive oil
  • 3 lbs Fish in season, cooked and boned
  • 1 cup Tomatoes
  • 1 Bay leaf
  • 2 cups Fish stock or water
  • 1 dozen Oysters, clams or scallops
  • 1 cup Shrimp or crab
  • 3 tsp Salt
  • .5 tsp Pepper
  • 2 Tbsp Lemon juice
  • .25 cup Sherry / olive oil to taste

DIRECTIONS: Brown the carrot, onions, and garlic in hot olive oil in a large pot. Remove the garlic clove. Add the fish, tomatoes, bay leaf and stock. Allow the mixture to simmer for 15 minutes. Remove the bay leaf and add all the remaining ingredients, except for the sherry. Add the sherry or olive oil right before serving. The recipe is adapted from a 1949 story in the Brooklyn Daily Eagle.

Funding for the “Fulton Stall Market Online Food Sales, Workshops & Local Agritourism Promotion” was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant AM200100XXXXG183. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

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