Fish

Oil poaching fish gives it a really wonderful flavor and texture, but doing it the traditional way always feels very wasteful to me because you have to use such an incredible quantity of oil that you then have to toss....

As with most good fish stews, you can use just about any fish and shellfish. Though I would avoid anything too delicate, because it will fall apart and be difficult to serve....

I stole the concept for this dish from a great restaurant in Portland, Oregon. I’d like to think I’ve made this at home often enough to call this my take....