- 1 lb cod, haddock, or halibut filet
- 1 lb waxy potatoes, boiled (or microwaved) and roughly chopped
- 1 small white onion, diced
- 12 oz milk
- 3 tbsp butter
- 4 tbsp flour
- salt and pepper
- (mustard? Curry? thyme? )
- ½ cup of breadcrumbs
- 1 cup grated cheese (edam or mild, easy-melting cheddar)
- 2 tablespoons chives
- White wine (optional)
Serve with plenty of rye bread and butter!
Salt fish and turn on broiler to low
In a (very) large skillet, saute fish in half of the butter (and white wine if available) until cooked through and flaking, flipping halfway through and covering to heat through
Remove fish and set aside, reserving liquids.
Add the remaining butter to the pan and saute onions over medium heat until translucent [Add any additional desired spices, such as mustard powder.]
Sprinkle flour on and stir to coat, then add the reserved liquids and deglaze the pan if needed
Gradually add milk, slowly heat until steaming. (This would be another option to add additional seasoning, such as thyme or other herbs, to allow their flavors to infuse the milk.)
Simmer for 3-4 min, stirring often, until the mixture becomes creamy.
Add potatoes and stir briskly to break up the potatoes a bit.
Add fish & stir gently. Adjust seasoning / salt and pepper.
Fish stew base can be made up to this point and reserved for serving at a later time.
Spoon into ramekins or another baking dish.
Add bread crumbs and cheese.
If fish stew base is still hot, broil for 5 minutes until cheese is bubbling and golden brown
If fish stew base is cold, heat through in a 400 degree oven for 15 minutes, then broil briefly to brown cheese.
Sprinkle ea serving with 1/2 tbsp chives. Serve hot w/dark rye bread & butter.