A Loaf of Bread, A Bowl of Stew

It was a pleasure to prepare and eat a simple stew of potatoes, carrots, onions and celery, seasoned w/ sea salt and black pepper, thyme( light), garlic( light) and bayleaf. A couple of bouillon(chicken) cubes, too.

It was the beginning of two different stews - broth based, unthickened - one of chicken for my 10 yr old daughter, and one of fish for me. I slow roasted a chicken breast to add to one, and poached some northern pike to add to the other - the meats are kept separate on plates to be added to the respective stew bowls. I added milk and a generous pat of butter to mine - which was modelled after the famous Finnish fish stew - and fresh ground allspice as a distinctive garnish and flavor.

Allspice is a spice/flavor usually associated w/ Middle Eastern and Indian cuisines( curries), and is quite exotic for a simple Nothern European( midwest) influenced stew. It is the perfect addition, adding intrigue and another level of flavor. Gosh it was good. Deeply satisfying in it's simplicity of broth and vegetables, and nice clean whitefish. Butter was the clincher, the winning fieldgoal.

So it was a great way to satisfy two tastes - mine and my daughter's.

Two cups 1 inch diced potatoes, 1 cup carrots, 1 cup onions, 1 cup celery( all in one half inch dice), just covered w/ water - gently boil w/ seasonings until vegetables are tender. Cook meat and fish ( seasoned or unseasoned) separately. So simple and good. Dunk w/ rustic whole wheat bread w/ butter. When you are eating this simple and healthy it is ok to eat butter. God bless you and your appetite.