See Also: Cooking Club · Fish and Seafood · Main Dishes · Soups · Vegetable Dishes
Fish with Roots Stew
From Dorothy McNett's recipes at www.dorothymcnett.com. Use any root vegetables you have, in any combination! Great way to use those leftover already cooked veggies and fish, etc. Just combine, heat and eat!
1 small onion, chopped
3-4 cloves garlic, chopped
1 -2 "boiling" potatoes
1-2 carrots
1 turnip
1 parsnip
2-3 red or white radishes
2-3 tablespoons oil or unsalted butter
1 teaspoon mixed dried herbs (oregano, thyme, rosemary...)
3-4 cups stock (vegetable, fish, or even chicken, as desired)
1/2 - 1 teaspoon sea salt (depends on the stock)
1/4 - 1/2 teaspoon pepper
1 pound firm fleshed fish (cod, salmon, rockfish, sablefish...)
1/4 cup freshly diced parsley
3-4 tablespoons creme fraiche, or sour cream, or yogurt
snipped fresh dill for garnish
Chop the onion and garlic. Wash and scrub the vegetables, peeling if necessary or desired. Cut potatoes, carrots, turnip, parsnip and radishes into about 1/2 inch chunks. In heavy bottomed saute pan or Dutch oven, heat the oil or butter. Add the chopped onion and garlic. Cook and stir about 1 minute, and then add the cut up vegetables. Cook and stir occasionally for about 5 minutes. Add the mixed dried herbs, stock, salt and pepper. Bring to a boil, reduce to simmer and cook about 10 minutes to develop the flavors and to cook the vegetables to a tenderness but do not overcook. Cut the fish into chunks about 1 1/2 - 2 inches, removing any skin and bones as you work. Add to the pan and cook gently about 3-4 minutes, or until fish is done. Add the chopped parsley. Taste, adding more salt, pepper, spices as desired. Spoon into serving bowls and drizzle with creme fraiche. Sprinkle with fresh dill.
Recipe created 2013-10-01.
