From Nose to Tail Fin

This crafty stew recipe uses all the left over bits

SAVEUR - - Test Kitchen -

Prac­tic­ing our fish butcher­ing skills re­sulted in a treasure trove or trim­mings so we turned to our whole fist guru, Barton Seaver (see The Feast of the Sin­gle fish p.42) for help putting the left­overs to good use. This creamy, smoky stew with pearl onions and flacky cod can be made us­ing meat which helps tighten its tex­ture and cold smokes the bones and tim­mings be­fore stew­ing them.Our quicker vari­a­tions re­lies in­sted on a spoon­ful of smoked par­rika pim­inton,

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