This weeks Game of Thrones meal is dedicated to the young Kraken, Theon Greyjoy. He started off as a giant douche, but man, you’ve got to feel sorry for the guy! Er… is he still a guy?
His family makes it’s home on the Iron Islands which are plentiful in fish and other delectable creatures from the sea. I think a good Fish Stew is in order!
I absolutely adore fish and seafood in a warm, stewy broth. It’s rustic and comforting and just plain delicious. Unlike a stew made with meat that takes hours to become tender, fish stew is quick to make. Once the fish is cooked, it’s ready. It probably took me longer to clean my seafood than to stew it. Ha! You can make any substitutions you like. I really wanted to add some octopus (to symbolize the Kraken) but, I could not find a reputable octopus dealer. Maybe next year. I he you enjoy this dish as much as I do.
16 oz can of whole tomatoes
1 small red onion, large dice
2 cloves of garlic, minced
3 anchovy fillets
1/2 tsp fennel seeds
A handful of olives, pitted and sliced
2 bay leaves
1 6 oz fillet of fish (cod, snapper, halibut)
2/3 c white wine
1 1/2 cups chicken stock
A handful of flat leaf parsley, chopped
Salt and pepper
1. Give your clams and mussels a good scrub. Toss any that are cracked or not tightly closed. Set aside.
2. Place a large pot on high heat and add a good glug of olive oil. Sauté the onion, garlic, anchovies, fennel seeds, olives and bay leaves for about 4 min. Try to keep everything moving!
3. Add the shrimp, clams, mussels, fish fillets, wine and tomatoes. Season with salt and pepper. Put the lid on and turn the heat to low.
4. After 12 minutes of simmering, squeeze in the juice of 1 lemon. Taste, and adjust your seasoning if needed and add the chicken broth until it gets to a consistency you are happy with.
5. Throw away any unopened clams and mussels. Dish out your fish stew, sprinkle with parsley and serve with a slice of crusty bread and a lemon wedge.