A Year-Round Guide to Franklin and Nantahala

Yield: 6 servings. 3 tablespoons unsalted butter 1 small onion, chopped 3 stalks celery, chopped 2 cloves garlic, chopped 2 green onions, sliced 3 tablespoons all-purpose flour 1 (8-ounce) bottle

Rosemary and Goat Cheese Strata

Yield: 6 servings. 3 tablespoons unsalted butter 1 small onion, chopped 3 stalks celery, chopped 2 cloves garlic, chopped 2 green onions, sliced 3 tablespoons all-purpose flour 1 (8-ounce) bottle

Potato & Fish Stew

Yield: 6 servings.

3 tablespoons unsalted butter
1 small onion, chopped

3 stalks celery, chopped
2 cloves garlic, chopped
2 green onions, sliced
3 tablespoons all-purpose flour
1 (8-ounce) bottle clam juice
3 cups seafood stock

1 cup water
3 potatoes, peeled and cut into 1-inch cubes
1 bay leaf

½ teaspoon dried thyme
¼ teaspoon ground cayenne pepper
1 pound cod, catfish, or halibut fillets, cut into chunks
1 cup whole milk

Salt and ground black pepper to taste
Hot sauce (optional)
Celery leaves (for garnish)

Melt butter in a 5-quart stockpot or Dutch oven over medium heat. Add onion, celery, and garlic, and cook, stirring, until onion is tender, 5 to 7 minutes. Add green onions and stir.

Stir flour into the vegetable mixture until vegetables are evenly coated. Pour clam juice, stock, and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, thyme, and cayenne pepper to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until potatoes are tender, about 15 minutes.

Place fish into the soup. Cover soup pot and cook until fish is flaky, about 8 minutes, depending on type of fish used.

Pour milk into the soup and stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve. Add hot sauce, if desired, and garnish with celery leaves.

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This story was published on Oct 11, 2019

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.