Tutka Bay Fish Stew

Ingredients

• ½ cup extra virgin olive oil

• 2 cloves garlic, sliced

• ¼ cup blanched almonds

• Leaves from 1 bunch flat leaf parsley

• 1 teaspoon smoked paprika

• 6 cups plus 2 tablespoons store-bought or homemade chicken stock

• Sea salt

• 8 red fingerling potatoes

• 1 yellow onion, diced

• 4 tomatoes, grated or diced

• Pinch of saffron threads

• 1 sprig fresh thyme

• 1 bay leaf

• ½ cup sparkling white wine

• 2 lbs Popsie wild caught Cod, cut into small pieces

• 1 lb Popsie wild caught Halibut, cut into small pieces

Directions

1. In a small sauté pan, warm 2 TB of the oil over medium heat. Add the garlic and sauté until aromatic and translucent, 1 to 2 minutes. Let the garlic and oil cool slightly and then pour into a blender. Add the almonds, parsley, paprika, and 2 TB chicken stock and blend until a paste forms. Season to taste with salt. Set aside.

2. In a large saucepan over medium heat, warm the remaining 6 TB of the oil. Add the potatoes and onion and sauté until the onions are translucent, 5 to 7 minutes. Add the tomatoes and saffron and sauté for a few minutes longer. Add the thyme and bay leaf. Pour in the wine and sauté for a few minutes until the alcohol cooks off. Then, add the remaining 6 cups chicken stock. Bring the liquid to a light simmer.

3. Add the cod and halibut to the slowly simmering broth (adjust the heat if necessary) and cook until the potatoes are tender and the fish is cooked through, 10 to 12 minutes. Remove the bay leaf.

4. Season the stew to taste with salt. Stir in the garlic-almond mixture and cook until the flavors are combined, about 5 more minutes.

5. Ladle the stew into bowls and serve hot.

Recipe Note

The recipe calls for cod and halibut but sockeye salmon is a great replacement for either!