Tuesday, February 17, 2015

FINNISH FISH STEW (with a nod to brother Shawn)

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!!


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.
(makes 6 servings)