"A rich lady bought me a dish of fish stew once..."
"Fish stew? In a broth?"
He nodded. "Thin, reddish broth. It was wonderful. Onions. Potatoes."–Skin Hunger by Kathleen Duey, Chapter 34
The Resurrection of Magic Trilogy by Kathleen Duey, beginning with Skin Hunger, continuing with Sacred Scars, and concluding with an as of yet unfinished book, is a rich and raw submersion of story that wraps itself around both your heart and mind. It is a time converging, magical mystery saturated with themes of the human condition, many times pricking at your understanding of what makes us tick and unravel. For my review of Skin Hunger, please click here. I did read Sacred Scars, and was enthralled by it, but didn't write a review. I was probably too overwhelmed...or too busy thinking of this recipe. Gerrard still makes fish stew in the second book, but adds buttered, baked yams and bread to his meal.
Note: The yams take a while to cook so I suggest you pop those bad boys in the oven first and then get started on the stew. The stew and yams will finish about the same time, or within a few minutes.
Gerrard's Fish Stew & Baked Yams
2 or 3 Fresh Yams (meaning, not from a can)
Oil (I used canola)
Butter (salted, unsalted, sweet cream–your choice)
2 tsp. Oil
1 Large Sweet Onion, diced (= ~ 1 1/2 Cups)
2 tsp. Minced Garlic
1/2 tsp. Salt
1/2 tsp. Ground Black Pepper
1/3 Cup Minced Parsley
2 Tbsp. Minced Cilantro
2 Cups Diced Yukon Potatoes (make the pieces ~1/2")
2 Tbsp. Dashi Powder (Japanese fish soup stock powder) dissolved in 2 Cups Hot Water
OR 1 Cup Water + 1 Cup Oyster Juice
1 Cup Juice from a Can of Whole, Peeled Tomatoes
1 Cup Hand-squished Whole, Peeled Tomatoes
2 Cups Precooked & Peeled Tiny Shrimp, defrosted & drained
~10 oz. Scallops. defrosted & drained
12 oz. Flounder, defrosted, diced, & drained
12 oz. Cod, defrosted, diced, & drained
1. Yams: Preheat your oven to 400ºF. Wash & pat the yams dry. Poke them with a fork a few times on one side & lightly oil them. Place them, poked side up, directly on the middle oven rack, with a large baking dish or tray on the rack beneath them (to catch any drips) & bake for about 40 minutes or until a fork can easily puncture through. Remove from oven to a serving plate. Split the yams open & add in butter to your liking.
2. Stew: In a large, deep pan on medium heat, sauté the diced onion in the oil until soft. Add the minced garlic, salt, & pepper & stir to combine. Stir in the parsley, cilantro, & bite-sized potato pieces, & then pour in the fish stock (either dashi powder dissolved in water OR oyster juice combined with water). Cover & simmer on medium low until the potato bites are a little soft, about 20-25 mins.
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