|Ingredients||Seafood, Potatoes, Vegetables, Meat|
|Day Part||Dinner, Lunch|
Source: Idaho Potato Commission
Chef Muller refers to his cuisine as “La Comida de las Sierras” or food of the mountains. His menu is composed of regionally inspired comfort food, incorporating local New Mexican ingredients such as wild mushrooms, corn and chilies. For this rustic fish stew, he combines sausages, garbanzos, Yukon Gold potatoes, fennel and fish, expertly seasoned with garlic, oregano, saffron and basil.
1/3 cup olive oil
1 onion, halved and sliced
2 fennel bulbs, halved and sliced
10 garlic cloves, sliced
2 tsp. Mexican oregano
2 tsp. saffron
3 Andouille sausages, sliced on the bias
2 qt. sea clam juice
1 orange, cut into eighths
28 oz. canned garbanzo beans, drained and rinsed
2 lb. Yukon Gem potatoes, halved or quartered
2 lb. grouper, sea bass or halibut, cut into 2-in. pieces
4 Roma tomatoes, seeded and quartered
1 large handful fresh basil leaves, coarsely chopped
- Measure olive oil into large stockpot placed over med. heat. Add onion, fennel and garlic; sauté until soft.
- Add oregano, saffron and sausage; cook 2 min. Add clam juice and oranges; bring to a boil. Reduce heat to low; cover and simmer 15 min.
- Add potatoes and garbanzos; simmer until potatoes are cooked but firm.
- Add fish and gently paoch until cooked through but not falling apart. Gently toss in tomatoes and basil; cook until tomatoes are hot, about 30 sec.
- To serve, ladle into large soup bowls. Serve with crusty bread.