GOLDEN VALLEY, Minn. -- To celebrate St. Patrick's Day, Alicia and Sven are cooking up an Irish Fish Stew with Vincent from Cara Irish Pubs.
Here's the recipe:
Irish Fish Stew
Yield: 2 ½ quart of stew (about 8 people)
- 2 tbsp butter
- 4 Idaho potatoes, cut into 1cm (1/2in) dice
- 2 yellow onions cut into 1cm (1/2in) dice
- 2 carrots medium size, cut into 1cm (1/2in) dice
- 1 leek, cut into 1cm (1/2in) dice
- 2 tbsp ll purpose flour
- 1 cup dry white wine
- 1 quart fish stock
- 1 cup heavy cream
- 1 tbsp picy mustard
- 1 Lemon
- 4 tbsp. chopped parsley
- 1 ½ lbs cut in 8 pieces salmon (filet)
- 1 ½ lbs cut in 8 pieces cod
- 24 fresh mussels, washed
- 12 shrimp
- 8 pieces smoked haddock ½ pound
- Heat the oil in a large pan over a medium heat and then add the butter. Once it stops sizzling, tip in the potatoes, onion, carrot and leek and cook for 5 minutes, until softened but not colored. Add the flour and cook on a low heat for 2 minutes, stirring continuously.
- Gradually pour the wine into the pan and allow it to bubble down, stirring continuously. Add the stock and heavy cream and bring to the boil. Season with salt and pepper. Reduce the heat and simmer for 5 to 10 minutes or until potato a cooked. Potatoes need to keep their shape. Once potatoes cooked stir in spicy mustard. (This part of the stew can be made 24 hrs. ahead.)
- Add all fish and seafood simmers for another 6 minutes. Make sure the mussels are well open, check seasoning and stir lemon juice.
- Serve in a bowl and sprinkle parsley. As an extra garnish, place two slices of grilled ciabatta.