Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
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.
Each year, Our State celebrates the very best in North Carolina craftsmanship with the Made in NC Awards. Meet the talented artisans who won top honors in 2022 — and watch them at work.
A Forsyth County chef grew up working in his family’s seafood restaurants, but he dreamed of running a steakhouse. Now, his grill has become a neighborhood staple.