Sister’s Stew from Dance with Dragons Yield: Serves 4-6 •Olive Oil – 2 Tble •Leek, white & light green only, well rinsed & diced – 1 Cup •Carrot, peeled & diced – ½ Cup •Celery, diced – ½ Cup •Garlic, minced – 2 cloves •Pearl Barley – ¼ Cup •White Wine/Vermouth – ½ Cup •Clam Nectar – 1 Cup •Water – 3 Cups •White Turnip, peeled & diced – ½ Cup •Yellow Turnip (Rutabaga), peeled & diced – ½ Cup •Fresh Thyme – 2 sprigs •Whipping Cream – 1 Cup •Saffon Threads – pinch •Fresh Cod, in small chunks – 1 lb •Crab Meat – ½ lb •Clam Meat – 1 Cup •Butter – ¼ Cup •s+p – to taste Heat the olive oil in a large pot over medium heat until shimmering. Add the leeks, carrots and celery, and sweat until translucent, 5-7 minutes. Add the garlic and barley. Stir constantly until fragrant, about 2 minutes. Deglaze with wine/vermouth and reduce until almost dry. Add the clam nectar, water, turnips and thyme. Increase the heat to medium-high and bring to the boil. Reduce to medium-low and simmer until the vegetables and barley are tender, 30-40 minutes. Remove the woody thyme stems. Warm the cream gently in a small saucepan then add the saffron, rubbing the threads between your finger tips to break them up slightly. Stir the cream into the stew, then add the chunks of cod, crab and clam meat, as well as the butter. Cook for another 5 minutes, stirring gently once or twice, until the fish is opaque and the butter is melted. Season with salt and pepper. Serve hot with plenty of freshly ground pepper and black bread.
Posted on: Fri, 16 Aug 2013 06:17:18 +0000
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