We don’t usually look to shop brands for dinner ideas, but this recipe was too good to pass up. Marcy Roberts of Madewell shared her take on a late summer stew, and we love it! Perfect excuse to load up at the farmer’s market and chat up the fish guy. Get the recipe below, or check it out on the Madewell tumblr.
So who’s serving stew this weekend?
********Ingredients 1 leek, chopped 2 Poblano peppers, seeded and cut into thin strips 2 carrots, chopped 2 cloves garlic, minced 3 tablespoons olive oil 1/4 teaspoon red pepper flakes 1 pinch of saffron 1 14 0z. can peeled Italian tomatoes (pureed) 4 Yukon gold potatoes, cut into fourths 1 lb. yellow string beans 2 dozen clams 1 cup dry white wine 1 pound fish fillets (striped bass, red snapper or cod) 1/2 cup chopped basil Directions
1. Slice the leek and place it in a bowl of cold water. Rinse thoroughly to make sure all the grit is removed.
2. In a large pot, sauté the peppers, carrots and garlic in the olive oil with the pepper flakes until soft but not brown. Add the tomatoes and about a cup of water. Add the potatoes and simmer gently for about 10 minutes. Add the beans and cook for another 10 minutes or until the potatoes are cooked.
3. Meanwhile, scrub the clams. Heat the white wine in a large pan and add the clams, cooking over high heat until they open (about 6-10 minutes). Remove them from the pan as soon as they open their shells; otherwise, they will become tough. Strain the cooking liquid (I line a strainer with a paper towel to grab all the sand) and add it to the tomatoes and vegetables along with the saffron.
4. Cut the fish fillet into two-inch pieces and add to the casserole, cover and cook for 5-6 minutes. Add the clams just long enough to heat through.
5. Sprinkle with basil and serve immediately (with a crusty baguette!).