m made a wonderful fish stew, which was the main course for christmas dinner. the inspiration of this dish was a make-at-home lobster-bake we had, in which we layered potatoes on the bottom, then corn on the cob, lobster, clams and mussels – food that took longest to cook was on the bottom and shortest on top.
in this format m layered vegetables on the bottom and started cooking it first, then layered the fish above and bok choy on top. m made a similar stew in the past with ginger but with k’s food allergies, we steered clear of it. it turns out it wasn’t necessary as even without, it was a wonderful stew. enjoy on its own or with some white rice.
- 3 pounds halibut
- 15 oz can bamboo tips, thick slices
- medium size daikon radish, cut in chunks
- 3 medium organic yukon potatoes, cut in half
- 6 ounces shiitake mushrooms, sliced
- 3 bunches bok choy
- In a Le Creuset pot, alternately line potatoes, daikon and bamboo. On top add mushroom slices. Fill water to cover the top of vegetables and boil in medium heat. When boiled, reduce to low heat and continue to simmer for 1 to 2 hours to soften the vegetables.
- When vegetables have soften, add the halibut on top of vegetables and steam the fish for 30 minutes or until the fish has fully cooked.
- Add bok choy on top and keep stew covered until time to serve.
part of christmas menu 2014