Tonight, Gerry made a fish stew that we saw in the Boston Globe Magazine. It was baked in a dutch oven IN the oven It was yummy and I didn't have to lift a finger. I can't wait to have another bowl tonight after I get home from work at 9:00 p.m.
New England Fish Stew
(Adam Ried adapted it from Jasper White's 50 Chowders.
6 ounces bacon
3 large onions, halved and sliced
3 ribs celery, chopped
2 bay leaves
1 tablespoon minced fresh thyme
Salt and black pepper
Pinch cayenne pepper
2/3 cup dry white wine
1½ pounds Yukon Gold potatoes, peeled, halved, and sliced 3/8 inch thick
3 tablespoons butter, melted
2 pounds thick white fish fillets (such as hake, haddock, bass, or halibut), skinned
We also have been adding 3/4 lb. scallops (cut into bite-sized pieces) and 1 lb. shrimp, deveined and
tails removed.) Add shrimp at end. If the stew is very, very hot, the shrimp will cook in the
broth before serving.
1½ cups fish stock or seafood stock or more for a brothier stew.
2/3 cup heavy cream or more for a brothier stew.
4 scallions, white and light green parts, thinly sliced
With the oven rack in the lower-middle position, heat the oven to 400 degrees. In a Dutch oven over medium heat, cook the bacon until crisp, 4 to 7 minutes. Drain the bacon, then crumble it and set aside. Pour off all but 2 tablespoons of fat, adjust to medium-high heat, add the onions, celery, bay leaves, thyme, and 1 teaspoon salt, and saute until vegetables are very soft, about 10 minutes. Add the cayenne pepper and wine, bring to a simmer, and cook, scraping the bottom of the pot with a wooden spoon to dissolve the fond and cook off the alcohol, about 2½ minutes. Set the pot aside off heat; remove half the onion mixture to a bowl and reserve.
Cover the onions in the pot with half the potatoes, drizzle with half the butter, and sprinkle with salt and black pepper. Arrange the fish over the potatoes and sprinkle more salt and black pepper. Spread the reserved onion mixture over the fish and repeat layering with the remaining potatoes and butter; lightly season with salt and black pepper. Pour the fish stock into the pot, cover, and bake until potatoes are just tender, about 40 minutes.
Uncover, sprinkle with reserved bacon, and pour cream over the top. Adjust heat to 425 and bake, uncovered, until the potatoes are very tender and the stew is beginning to brown around the edges, about 30 minutes longer. Remove from the oven, partially cover, and rest for 10 minutes. Stir just to mix, taste and adjust the seasoning, if necessary, sprinkle with the scallions, and serve.
1½ cups fish stock or seafood stock or more for a brothier stew.
2/3 cup heavy cream or more for a brothier stew.
4 scallions, white and light green parts, thinly sliced
With the oven rack in the lower-middle position, heat the oven to 400 degrees. In a Dutch oven over medium heat, cook the bacon until crisp, 4 to 7 minutes. Drain the bacon, then crumble it and set aside. Pour off all but 2 tablespoons of fat, adjust to medium-high heat, add the onions, celery, bay leaves, thyme, and 1 teaspoon salt, and saute until vegetables are very soft, about 10 minutes. Add the cayenne pepper and wine, bring to a simmer, and cook, scraping the bottom of the pot with a wooden spoon to dissolve the fond and cook off the alcohol, about 2½ minutes. Set the pot aside off heat; remove half the onion mixture to a bowl and reserve.
Cover the onions in the pot with half the potatoes, drizzle with half the butter, and sprinkle with salt and black pepper. Arrange the fish over the potatoes and sprinkle more salt and black pepper. Spread the reserved onion mixture over the fish and repeat layering with the remaining potatoes and butter; lightly season with salt and black pepper. Pour the fish stock into the pot, cover, and bake until potatoes are just tender, about 40 minutes.
Uncover, sprinkle with reserved bacon, and pour cream over the top. Adjust heat to 425 and bake, uncovered, until the potatoes are very tender and the stew is beginning to brown around the edges, about 30 minutes longer. Remove from the oven, partially cover, and rest for 10 minutes. Stir just to mix, taste and adjust the seasoning, if necessary, sprinkle with the scallions, and serve.
