Make your winter extra green and cook up a big pot of verdant fish stew from Michelle McKenzie’s James Beard Award–nominated cookbook, Dandelion & Quince. Whole tomatillos are blanched and then puréed with kombu stock, cilantro, parsley, green onions, and chiles to make a thick and warming broth. McKenzie suggests using a firm white fish (such as rock cod or halibut) to anchor the dish, pan-frying the fillets until they’re just cooked through before ladling the vibrant green sauce over the fish. To finish? A dollop of tangy crème fraîche, more herbs, and thinly shaved white onion. Make it tonight.
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Hilary Deutsch is digital media coordinator at the James Beard Foundation. Find her on Instagram and Twitter.
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