Smoked Whitefish Stew with Chorizo

BE SURE TO use dry-cured chorizo sausage ( found in the deli of most grocery stores) instead of fresh sausage in this hearty, rich stew. Smoked whitefish is best, but you can substitute with other mild-flavoured, white-fleshed fish, such as smoked pickerel (walleye) or lake trout.

2 Tbs

Unsalted Sunflower ButterOil 2 Tbs Carrots 2, diced Spanish Onion ½ , diced

Fresh or Frozen Corn 2 cups

Jalapeno Pepper ½ , seeded and diced

Garlic 2 cloves, thinly sliced

Fresh Thyme 1 Tbs chopped, or 1 tsp Dried Thyme

Bay Leaf 1 Dry White Wine ½ cup

Yukon Gold Potatoes 2, peeled and diced

Diced Dry-Cured Chorizo Sausage 1 ½ cups

Bottled Tomatoes 1 x 680 ml jar, strained

Clam Juice 1 x 236 ml jar

Smoked Whitefish (about 2 sides, skins removed) diced, 2 cups

Fresh Parsley ¼ cup coarsely chopped

Salt and Pepper to taste

1 IN a large Dutch oven or heavy-bottomed pot, melt butter and heat oil over medium-high heat until foamy. Stir in carrots and onions, cook, stirring occasionally, until softened, about 5 minutes. Stir in corn and cook, stirring occasionally, for 5 minutes. Stir in jalapeno, garlic, thyme and bay leaf. Cook, stirring occasionally, for 2 minutes. Stir in wine and cook, stirring, for 1 minute. Stir in potatoes and sausage.

2 ADD strained tomatoes, clam juice and 2 cups water and bring to a boil. Stir in whitefish, reduce heat and simmer until potatoes are tender and stew is slightly thickened, about 40 minutes. Remove bay leaf. Stir in parsley. Season with salt and pepper. Recipe courtesy of Shaun Edmonstone, Bruce Wine Bar, Thornbury.