Rosewood Market’s Baba Ghanoush
This creamy vegetarian dip is a great way to use up a bounty of summer eggplant. Make it a day or two ahead of time, and let come to room temperature before serving.
Anchored by a rich homemade grouper stock, this hearty fish stew is pure Carolina comfort food. Leeks can be quite sandy, so slice them lengthwise and rinse thoroughly to remove any residual grit before adding to the stew. If you can’t get grouper bones, any fish bones will do the trick.
Ingredients
SERVINGS: about 10
- 5 pounds grouper bones
- 2 gallons water
- 2 cups chopped carrot
- 4 cups chopped yellow onion
- 2 cups chopped celery
- 2 cups diced russet potatoes
- 1 large leek, chopped
- 1 cup diced tomatoes
- 6 cloves garlic
- 1 teaspoon Old Bay seasoning
- 1 pound grouper fillets, cut into large chunks
- Salt and black pepper, to taste
- Olive oil and chopped fresh parsley, for garnish
Instructions
1. Thoroughly wash grouper bones; place in a large stockpot with water, carrots, onion and celery. Bring to a boil, then reduce heat to medium low and let simmer for 1 hour. Strain stock; discard solids.
2. Return stock to stockpot over medium heat; add potatoes, leek, tomato, garlic and Old Bay seasoning. Simmer until potatoes are tender, about 15 minutes.
3. Add grouper chunks; simmer until cooked through, about 10 minutes. Season with salt and pepper to taste. Garnish servings with olive oil and chopped parsley.
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