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York Harbor Stew


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  • 2 leeks julienned
  • 1 teaspoon saffron or 1/2 tspn turmeric
  • 2 tablespoons butter
  • 2 quarts fish stock
  • 1/4 cup pernod
  • 3 pounds boneless skinned fish pieces or shellfish see * Note
  • 24 Parisienne potatoes
  • 2 medium tomatoes peeled, seeded, and diced
  • 1/2 cup chopped parsley
  • 16 garlic croutons


Servings 8


Step 1

* Note: Any combination of the following: clams, halibut, lobster, mussels, salmon, scallops, shrimp, cod, etc..

Saute leeks and saffron in butter until tender. Stir in fish stock and pernod; bring to a boil and reduce heat to simmer. Add fish pieces to stock, simmering just until fish begins to flake, about 5 to 7 minutes.

Using a slotted spoon, transfer fish pieces to 8 individual bowls. Add parisienne potatoes to each bowl. Top with tomatoes, parsley, and croutons.

This recipe yields 8 first-course servings.

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