My brother Shawn, and his son, last summer traveled to Alaska for a fishing trip. And being the awesome fishermen that they are, returned with fish! They were extremely generous in sharing their bounty and I was given Wild Alaskan Halibut. I put some into this Northern Minnesota stew, and it was light, satisfying and incredibly delicious!!
FINNISH FISH STEW
3 pounds fresh or frozen whitefish fillets, such as trout, walleye, or halibut
6 large potatoes, peeled, cut in large cubes
1 large onion, diced
2 teaspoons salt
3 whole allspice
6 cups water
2 cups whipping cream
2 tablespoons butter
1/2 teaspoon dried dill weed
Thaw frozen fish. Remove skin and bones, if necessary, set aside. In a large pot , combine potatoes, onion, salt, allspice, and water. Cover and bring to a boil over medium heat. Reduce heat to low, simmer until potatoes are tender, 15-20 minutes. Cut fish in 2- inch pieces. Use a slotted spoon to add fish to stew. Cover and simmer 15 minutes longer. Do not boil. Fish will remain in pieces. Stir in whipping cream, butter, and dill. Serve hot.
Preheat oven to 275. Line 2 baking sheets with parchment paper.
In a saucepan, bring 1-2 inches water to a simmer. Put chocolate in a heatproof bowl over (but not touching) simmering water and melt, stirring occasionally. Set aside and let cool slightly.
In another heatproof bowl, combine egg whites and sugar over (but not touching) simmering water and whisk until mixture is hot, 4-5 minutes. Remove bowl from heat. Using an electric mixer, beat on high speed until stiff peaks form and mixture is lukewarm, 4-5 minutes.
Drizzle melted chocolate over egg white mixture, folding in with a rubber spatula until just marbled.
With a soup spoon, drop batter in large mounds, coaxing into a heart shape, spaced 1 1/2-2 inches apart on prepared baking sheets. Bake until crisp outside and still chewy inside, 35-40 minutes. Transfer sheets to a wire rack and let cool completely before removing cookies from parchment. Store in an airtight container.