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Thassalonion Seafood Stew
While wandering the wilds of Varisia, I spent some a bit 'o time in a chummy little town called Sandpoint. I oft times took my suppers at a quiet tavern known simply as Risa’s Place. Old Risa is a doll. She’s half blind, and by now prob'ly blinder than a morlock if she ev'n still walks the floors of her establishment. Now, she could tell ya a good story but what I really liked bestest was Risa’s traditional Thassalonian Seafood Stew. It was so good it was almost sinful! I managed to get her daughter, Lanalee, to scribble down the secret family recipe (well it used to be a secret ‘till now!). Don’t tell no one where you gotten it from! Hope you likes it as much as I did.
Ingredients
3 Varisian roma tomatoes
5 garlic cloves, peeled (you might keep a few more on hand to ward of vampires)
1 tablespoon olive oil
1-1/2 onions, cut into long thin strips
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine (might have a glass of fine white wine handy as well)
1 quart fish stock
3 small boiling potatoes, peeled, cut in half lengthwise, then into 1/8-inch slices
2 carrots, peeled, cut in half lengthwise, then into 1/8-inch slices
1 Chelaxian chile stemmed, seeded and cut into long thin strips
1 1/2 pounds assorted fish fillets, such as, Arcadian flounder, Steaming Sea bass, or Storval snapper, cut in 2-inch chunks
1/2 cup chopped cilantro leaves, for garnish
Lime wedges, for garnish
Directions
Get your broiler good and hot. Arrange your tomatoes and garlic on a good baking tray and broil them until your tomatoes are charred and the garlic is nice and golden. Now, Risa insists that we tuck the garlic under the tomatoes so they burn.
Now that your tomatoes and garlic are looking yummy, chop ‘em up real fine an blend them until you get a nice finely mashed, smooth and thick texture.
Now, heat the olive oil in a heavy soup pot over a nice hot fire. Risa likes the fire not too cool and not too hot. Something moderate like. Salt and pepper your onions and cook ‘em until they are nice and clear. Add in the wine (now is as good a time as any to knock back that fine wine). With the wine added (and drunk!) throw on some more wood or coals and get the fire good and hot. This should cook down your mix about half.
Pour in your fish stock and bring your concoction back to a boil. Add your potatoes, carrots, garlic and tomato brew and the chiles. You’ll cook all this for about 3 to 5 minutes. Risa says 4 minutes exactly, but I cook it about 3 to 5 minutes.
Okay, now add your fish. You’ll cook the fish ‘till they are done. That takes about 2, maybe 3 minutes I’d guess.
Sprinkle on the cilantro, and add lime wedges before serving.
I think this is a cool idea. If I had something to add I would, but I don't cook. Unless you count frozen food as cooking.
Nice and saliva-inducing recipe but I hadn't any ideas of my own. And I am hardly a cook - more like "throw all the ingredients to pot/fry on the pan until your smell-augmented hunger exceeds your patience and eat".
