IRISH FISH STEW
Will this Canadian winter never end?
I so want to create some great grilling summer recipes,
but here it is another snowy day and just 4 days until spring.
So for those of you waiting for this part of the globe to warm,
here is a soul-and-tummy-warming fish stew for you.
It’s easy and quick to prepare
and most of the ingredients can be kept onboard
(aside from the fresh fish).
I always keep a few tins of baby clams handy
and smoked macheral keeps really well and takes up very little refrigerator space.
You could even use canned potatoes if you wished
but fresh ‘real’ potatoes are preferable.
I sometimes will add chopped celery and carrots
to make it a more complete meal.
IRISH FISH STEW
3 tbsp butter
1 medium onion, chopped
3 large potatoes, peeled and cut into 1″ pieces
2-3 sprigs fresh thyme
2 bay leaves
sea salt & freshly ground pepper
1 can clams, drained with liquid reserved
2 cups broth (fish, chicken or vegetable)
1 sole filet, cut into 2″ pieces
2 haddock filets, cut into 2″ pieces
2 smoked macherel filets, cut into 2″ pieces
1 can evaporated milk
Sauté onions in butter until translucent.
Add potatoes and seasonings and stir to coat well with the butter.
Stir in reserved clam juice and broth and simmer until potatoes are tender.
Because there is no thickening for this stew, I usually smash some of the potatoes
with the back of a spoon to give the stew a bit more substance.
Stir in evaporated milk and bring to gently simmer.
Toss in the the fish and clams.
Stir gently until fish becomes white and flakey.
Ladle into bowls
Season with additional freshly ground pepper
and some chopped parsley.
inspired by Donal Skehan