Fish Stew for Two

Benjamin Goldman MBA’23

United States of America

Ingredients:

3 Carrots thinly sliced in rounds 1 Med sized fennel bulb thinly sliced 3 Leeks cleaned and thinly sliced 1 Small yellow onion thinly sliced 3 Garlic cloves thinly sliced 1 tsp of Red hot chili flakes (or more if you prefer) 1.5 Tbsp of Fresh turmeric minced 3.5 cups of Water 1 28oz can of Chopped tomatoes 6 oz of Clam juice 1 Lemon (cut in half) 1 Tbsp of Tomato paste 6 dashes of Fish sauce 1/2 cup of Caperberries 1 cup of Small boiling potatoes (or boiling potatoes cut into 1 inch pieces) 1 cup Curly parsley 5 fresh Thyme sprigs 1.5 pounds of Fresh fish (scallops, shrimp, halibut, sea bass—any firm white fish will work. cut into 1 inch cubes. Do not cut shrimp.

Instructions:

1. Prepare fish and set aside in refrigerator. 2. In a medium sized dutch oven, slowly sweat the carrots, leeks, fennel, onion, chili flakes in 2 Tbsp of olive oil until slightly soft (about 10 minutes), then add garlic, fresh turmeric, tomato paste and saute for another 2 or 3 minutes. Make sure not to burn these ingredients. 3. Add water, chopped tomatoes, clam juice, juice of half a lemon, and fish sauce, 1/3 cup of parsley, thyme, caperberries and 1 Tbsp of salt. Scrape bottom of pan and a low simmer (uncovered) for 40 minutes, stirring occasionally until sauce has slightly thickened (reduced by 1/4) and flavors have melded

4. Taste broth if it needs more flavor let it simmer another 10 minutes adjust to taste (of too salty add little more water, etc). 5. Add potatoes and simmer for another 10 minutes until slightly tender. 6. Salt and pepper fish and add to pot (do not boil the fish) slowly simmer, uncovered for 7 minutes. 7. Retaste, add salt and clam juice if necessary to heighten flavor. 8. Stir in remainder of parsley and garnish with lemon juice and parsley.