MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Cod & Pearl Onion Stew
Categories: Seafood, Vegetables, Herbs, Potatoes, Dairy
Yield: 7 servings

1/3 c Kosher salt
1/4 c Sugar
5 Allspice berries
5 Black peppercorns
2 Bay leaves
2 lb Cod trimmings
3 c Fish stock
4 oz Unsalted butter
1 c Chopped fennel
2 ts Pimenton
10 oz Pearl onions
pn Chile flakes
1 lb Small red potatoes;
- quartered
2 c Half & Half

In a medium pot, bring 1 cup of water to a boil. Add the
salt, sugar, allspice berries, peppercorns, and 1 bay
leaf; stir to dissolve the salt and sugar. Remove from
the heat and add 3 cups of cold water. Refrigerate until
cold.

Lay the cod trimmimgs in a large roasting pan. Pour the
chilled brine over the fish, completely submerging it in
the brine. Cover and refrigerate for 2 hours. Remove,
then discard the brine.

In a medium pot, add the cod and fish stock, completely
submerging the fish. Set over low heat, and as soon as
the stock begins to simmer, remove from the heat. Cover
and let rest until the fish is cooked through, about 5
minutes. Use a slotted spoon to gently transfer the
cooked cod to a plate. Carefully remove any skin and
bones and discard.

Set a fine strainer over a large measuring cup and
strain the stock; reserve.

In a medium pot over medium heat, melt the butter. Add
the fennel and pimentón, and cook, stirring
occasionally, until the fennel is slightly softened, 5-7
minutes. Add the onions, remaining bay leaf, and chile
flakes, and cook 1 minute more. Add the reserved stock,
bring to a simmer, and cook until the onions and fennel
are tender, 12-15 minutes. Add the potatoes, and
continue cooking until they are tender, 10-12 minutes.
Add the half-and-half, and bring the mixture back up to
a gentle simmer. Remove from the heat, and season to
taste with kosher salt. Using your hands, flake the fish
into large pieces and return them to the pot to reheat.

Serve immediately, or refrigerate up to 24 hours before
reheating and serving.

Yield: serves 6-8

RECIPE FROM: https://www.saveur.com

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