Fish Stew
Ben Hasty is Executive Chef at the Atlantic Grill in Rye, New Hampshire. His focus is on using the bounty of the best seasonal local ingredients.
This recipe is featured in Feeding the Restaurant Crew
- Servings Serves about 15
Ingredients
- 237 ml (1 cup) canola oil
- 2 onions, diced small
- 2 fennel bulbs, diced small
- 8 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 30 ml (2 tablespoons) ground coriander
- 30 ml (2 tablespoons) paprika
- 5 ml (1 teaspoon) ground cumin
- 5 ml (1 teaspoon) ground black pepper
- 946 ml (4 cups) white wine
- One 4.5 kg (10 pound) can puréed tomatoes
- 2.2 kg (5 pounds) pollock, diced
- 2.2 kg (5 pounds) cooked peeled, diced potatoes
- One 4.5 kg (10 pound) can diced red bell peppers
- Salt
Preparation
1. In a large wide pan combine the oil, onion, fennel, garlic, and jalapeno. Stir in the coriander, paprika, cumin, and pepper. Cover and sweat over medium-low heat, stirring as needed, until tender but not browned.
2. Add the wine and cook uncovered for a few minutes. Add the tomato purée and bring to a simmer. Add the pollock, cover, and bring to a simmer.
3. Add the potatoes and red peppers, and simmer until well heated. Season with salt to taste.
Ben Hasty
Ben Hasty, a graduate of the Atlantic Culinary Academy in Dover, New Hampshire, was just 20 when he started his externship with Thomas Keller at the influential Napa Valley, California, restaurant The French Laundry. He went on to work at other highly-acclaimed restaurants in New Hampshire, Maine, and Boston. He is now Executive Chef at the Atlantic Grill in Rye, New Hampshire. Hasty’s focus is using the bounty of seasonal local ingredients, including from his family farm, Breezy Hill.
Courtesy photo
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