![]() If you want the fish to cool faster so you can flake it apart sooner, just stick the tray it’s on in the freezer for a couple of minutes.You can skip scalding the milk and just use half the amount of evaporated milk, if you prefer.This won’t result in as many meaty large flakes, but will work if you’re in a hurry and don’t feel like removing the fish to flake it! I do this in my Instant Pot Mediterranean Fish Stew recipe and it works great. You can also cut the fish into cubes about 1.5 inches big and add the cubes to poach at the end, after the potatoes are done but before adding the heavy cream.My dad insisted they be peeled (*insert obligatory daughter eye roll here*), but you can leave them unpeeled (I truly despise peeling potatoes, so I’ll just give them a good scrub with a brush next time I make it!). Leave the potatoes unpeeled to save time.Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions. To serve, ladle into bowls and garnish with a little more nutmeg, chives, black pepper, and a few very small pats of cold butter, which will melt on the surface for a gorgeous, rich, tasty sheen on top. Bring it back up to a boil, and turn off the heat. Add the flaked fish back into the pot and stir very gently so as not to break apart the fish too much. Add chives and ground nutmeg to the pot (I like to grate nutmeg whole on a microplane zester). Strain the milk into the pot once the potatoes are done cooking. Keep an eye on it, as boiling milk has a tendency to overflow (as my dad said, “no texting while scalding!” lol!). Bring the milk to a boil in a small pot, then immediately turn the heat down to low and simmer uncovered for about 5 minutes. While the potatoes cook, scald the milk with an onion that’s been quartered. Cover and simmer on low until potatoes are tender. Set aside.Īdd the clam juice and potatoes to the pot and bring back to a boil. As soon as it’s cool to the touch, flake it apart with your hands (but don’t over-flake it!). Poach the fish until it is just flaked apart – keep an eye on it, as this will happen quickly! Use a slotted spoon to transfer fish to a rimmed baking sheet or plate with lip. ![]() Gently place the fish in the boiling water. Add water, bay leaves, thyme, salt, and pepper to the pot, and bring to a boil. Be careful not to brown them – just sweat them over medium or medium-low heat. First, sauté the onion in butter and olive oil.
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