Take this seafood stew recipe which was recently printed in the Boston Globe in a somewhat modified form by Adam Ried, but originally found in White's cookbook 50 Chowders: One Pot Meals - Clam, Corn, & Beyond. I've altered it again slightly to accommodate ingredients we had on-hand and to scale it for our gang. This is a dead simple recipe, easy to prepare for a crowd, and is a great way to enjoy seafood in a dish that satisfies our desire for hearty, one-pot meals during the cold winter months.
Its topping of layered potatoes make it a pretty dish (in a rustic sort of way) to serve straight from the pot at the table. Make sure you've got plenty of warm, crusty bread handy to sop up all the delicious sauce.
Cheers - Steve
Jasper White's Fish Stew
Twice adapted/modified from a recipe in White's 50 Chowders Cookbook
- 12 ounces of bacon, cut into lardons
- 3 large onions, halved and thinly sliced
- 4 ribs celery, roughly chopped
- 1 head of fennel, trimmed, cored and roughly chopped
- 2 bay leaves
- 1 tablespoon minced, fresh thyme
- kosher salt and freshly ground black pepper to taste
- pinch of cayenne pepper
- 2/3 cup dry white wine
- 2 pounds yukon gold potatoes, peeled and sliced 1/4 think.
- 4 tablespoon melted butter
- 2 1/2 pounds thick white fish filets (hake, haddock, cod)
- 2 cups (2 - 8 0unce bottles) clam juice
- 2/3 cup heavy cream
- 4 scallions, thinly sliced