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