This hearty stew uses traditional Indian flavors - coriander, cumin, mustard, turmeric, cayenne - to warm the palate, but lacks much of the intense heat of some Indian cuisine. This preparation is relatively delicate, and tastes best on the day it is prepared. Serve it over rice for a complete one-dish meal.
You will need:
1 1/4 lbs. white fish, such as halibut, cod, or rockfish, cut into 2″ cubes
2 medium russet potatoes, cut into the same size as the fish
vegetable oil
1/2 medium yellow onion, diced
1/4 tsp. turmeric
2 small serrano chilies, quartered length-wise
3-4 large cloves garlic, thinly sliced
1 inch fresh ginger, peeled and minced
1 cup water
salt
a 15-oz. can of coconut milk; I find that this is worth paying for - thinner, “low-fat,” or cheap varieties will provide cheap results
1 tsp. rice vinegar (apple cider vinegar will also work)
1. Heat a few tablespoons of oil in a soup pot over medium heat, and saute the onion until golden. Add the turmeric and stir to coat the onions.
2. Toss in the potatoes, chilies, garlic, and ginger, and stir until the potatoes are coated in the oil, around 2 or 3 minutes.
3. Add the water and 1/2 tsp. salt and bring the entire mixture to a boil. Cook around 10 minutes, or until the potatoes are tender.
4. Add the coconut milk, the fish cubes, and another 1/4 tsp. salt. Let the entire stew simmer, but don’t bring it to a full boil. Cook only until the fish is opaque and springy to the touch - about 5 minutes.
5. Stir in the vinegar and let the stew sit for a few minutes before serving.
Note - if you really want to reduce the heat of this dish, remove the serranos after the potatoes are cooked. However, pepper bellies may want to consider grinding an extra serrano and tossing it in as a paste to boost the heat. Be advised, however, that too much extra zing may overpower the delicate flavor of the fish. The vinegar in this dish creates a lovely balance with the curry flavors that you won’t want to miss.
On January 3, 1959, “Seward’s Folly” was transformed from an expanse of land known for its native human cultures, rich mineral and natural resources, and spectacular wild beauty into the 49th American state. In honor of Alaska’s upcoming 50th birthday, a number of cultural and tourism groups have organized special exhibits, events and outings - including expanded museums in Anchorage and Fairbanks, a number of increased amenities for tourism and travel throughout the state, craft fairs featuring works by local native artists, wildlife viewing, ski competitions, and more.
One of our favorite events includes the launch of the new 80 foot cruise yacht, the excellently named M/V Alaskan Harvest from Parker Guide Service. The cruises range from day trips to a week or longer, and are tailored to customer interests - photography, fishing, wildlife viewing and sightseeing.
While no official relationship exists between M/V Alaskan Harvest and her namesake, Alaskan Harvest Seafoods, both emphasize conservation, sustainability, and respect and appreciation for the incredible natural beauty that is the Alaskan wild.
The chemical melamine has been found in an increasing number of products imported to the United States from China, including milk products, baby formula, and pet foods. Melamine, primarily used in the production of certain plastics, glues, and flame retardants, has been found to cause kidney problems, eye, skin, or respiratory irritation, and reproductive damage, and is carcinogenic with prolonged exposure.
A recent report suggests that melamine may have been used to “bulk up” certain farmed fish foods, increasing the likelihood that the toxins will be passed on to human consumers. Unlike cattle or pigs, who metabolize the chemical after eating it, melamine residues are found in the flesh of fish who have consumed it, and thus may pass the toxicity on to humans.
Chinese fish exports include certain frozen shrimp, tilapia, catfish, salmon, and other seafood products. While the FDA has not yet made an official statement regarding the potential for contamination, consumers are cautioned to take care when purchasing frozen fish of unknown or Chinese origin. While many fish importers willingly test for melamine in their products, this testing is not yet required by the FDA.
This is a hearty, earthy dish excellent for cold winter nights and for high-protein, low-fat diets (this preparation gets fewer than 24% of its calories from fat). Any thick fillet of white fish will work - try cod, rockfish, or sea bass - but halibut is perfect as it absorbs flavors from the sauce and isn’t too oily. Serve this for guests or family with a sliced, warm baguette and a simple green salad with a bite: add arugula, radicchio, and shaved pecorino romano cheese and dress with lemon juice, balsamic vinegar, and herbs.
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