At the Chatham Harvesters Cooperative, we believe in the simple, honest flavors of the sea. And we love to pay homage to our local fishermen who would prepare their meals at sea after a hearty day of fishing from the last tow or haul of the day. Whatever came up from the sea, was add to a steaming pot of stock, potatoes and whatever spices and vegetables were on board. The crew never went hungry.
Here’s how we prepare our version of the Last Tow Stew. We utilized whatever fish is in the freezer, made a delicious dish and wasn't wasteful!
RECIPE
Ingredients:
3 T olive oil
1 onion
4 garlic cloves, rough chopped
2 tomatoes diced
1/4 cup wine
4 cups of fish stock
2 teaspoons fish sauce
Small pinch of saffron
1/8 teaspoon ground clove
1/4 smoked paprika
1/4 salt pepper
2 bay leaves
1 tablespoon of fresh thyme
1 lb potatotes
1-1/1/2 any fish in the freezer
Directions:
In a heavy-bottomed pot, heat a drizzle of oil over medium heat. Sauté the onion and garlic until soft and fragrant—just like how we honor the natural aromas of fresh ingredients. Next, add in the tomatoes, letting them soften and meld into the base. Pour in a splash of white wine, allowing it to simmer for 2-3 minutes, evaporating while leaving behind its subtle depth.
Now, add your fish stock, a dash of fish sauce, and spices that warm the soul, blending the essence of the ocean with each stir. Toss in the potatoes, cover, and let them cook gently on low heat until they're tender enough to break with a fork.
Finally, it's time for the fish, caught from our local waters and in yoru freezer. Lay it gently into the broth, giving a delicate stir as it simmers over medium heat for 3-4 minutes—just long enough for the flavors to infuse. Turn off the heat, taste the broth, and adjust with a pinch of salt if needed.
Serve it with warm bread, and as you savor each bite, know that this stew is made with the same commitment to a good days fishing, sustainability, community, and quality that we stand by every day.
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