29 January 2010

Fisherman's Stew For A Friday Night

Good grief, it's cold today! That thaw we had last week has been such a tease! We are back in the deep freeze with a howling wind and a bitter windchill. It's just the time of winter when a hot fisherman's stew would be welcome. Too boot, I don't feel like cooking, but know that Silent Bob needs something warm to stick to his ribs after hauling wood and puttering around outside in this cold.

Seriously, folks. This is a hot and filling stew with just the basics of ingredients and minimal preparation. The toughest part of this dish is waiting while the potatoes cook and the smell teases you ... it's an old Yankee stew that went in the dutch oven and sat on the stove or in the coals at the fireside.

Easy, easy, easy!

Fisherman's Stew - printer friendly

Fisherman's Stew

3 tbsp. butter
3 tbsp. flour
3 c. milk
1/2 tsp. dried basil
1/4 tsp. white pepper
1/2 tsp. kosher salt
1/4 lb. cheddar cheese, cubed
1-2 lb. cod fillets, cut into large chunks (2 inches by 1 inch)
4 potatoes, peeled and cut into large chunks (same as above)
1 large onion, cut into wedges
1/4 lb. cheddar cheese , sliced into thick slices (1/2/ inch)

In a heavy saucepan, melt the butter and add the flour to make a roux.

Stir for about a minute, until bubbly froth and add the milk, stirring until a smooth sauce forms.

Add the spices and the 1/4 lb. of cheese cubes and stir until a thick cheese sauce forms.

Preheat your oven to 400 degrees F.

Spray a deep casserole pot (that has a cover) with olive oil and throw in the cod pieces, potatoes, onions, and slices of cheddar. No special order... just a mix.

Pour the warm cheese sauce over the top, filling the nooks and crannies and covering the whole surface of the stew pieces.

Sprinkle the top with paprika, a bit more dried basil, and some black pepper.

Spray the cover of the casserole with olive oil. Cover and bake for 45 minutes and then turn down the temp to 350 degrees so the bubbling action slows down. When the potatoes are knife tender, uncover the casserole and continue cooking while you steam a veggie or make a quick salad. At this point, you can sprinkle the top with bread crumbs or more shredded cheese and some parsley, if you want to 'dress up' the dish for company. You can also turn the broiler on and brown the top of the stew, if you like ... strictly aesthetics, though!

This stew will burn your mouth ... it's hot-to-the-core stick-to-your-ribs comfort food. Can't you just imagine those fishermen chowing down on this when they came in from the boats? Yum!


  1. This looks yummy. Think I'll try it in the crock pot this week.

  2. Yum! This is like chowder on a plate! All it needs is bacon bits cumbled over the top! Everything is better with bacon!


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