ST. HUBERT’S FISH STEW
From a monastery cookbook comes this recipe for a satisfying, simple meal before the holiday feasting approaches. St. Hubert was a 7th century high life fixture at various courts and households—until he had an epiphany. He sold or gave away all his earthly possessions and entered a monastery. Known as the patron saint of hunters, his code of respect for the dignity and worth of animal life, is still shared today. This plain meal, based on the root vegetables of the season, is meant to be shared. With bread and butter, and some good wine or ale, and a bit of cake for dessert, it will serve 6.
- 2 onions, chopped
- 2 garlic cloves, minced
- 4 carrots, sliced
- 2 parsnips, sliced
- 3 potatoes, sliced or cut in quarters, or halves if small
- 4-6 tblsp chopped parsley, to taste
- 1 bay leaf
- 2 small bottles of beer
- 4 cups vegetable stock
- Salt and pepper
- 1 lb. firm fleshed white fish, like cod (fresh or defrosted frozen)
In a large soup pot, sauté onions and garlic in vegetable oil until soft and fragrant. Add all other ingredients except fish. Stir well, and bring to a gentle boil. Simmer gently, uncovered, for 30 to 40 minutes, stirring occasionally. Cut fish into 3” or 4” pieces and add to pot. Cover and continue simmering, stirring occasionally, for another 30 minutes. Check fish and potatoes for doneness— thicken soup slightly with cornstarch slurry or potato starch if desired. Best served hot in warmed bowls.
The Kitchen Hive
