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

Madison County Championship Rodeo

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.

print it

This story was published on Oct 11, 2019

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.