This was honestly one of the best things I have ever made. The stew is hearty, but the lemon and fennel make it much lighter so it doesn’t get overwhelming. Serve this over some jasmine rice.
seafood
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This is a dish that I’ve been making it regularly for about five years. I usually make it with catfish, but it’s equally good with scrod (which is what I made it with tonight), tilapia, or any white-fleshed fish. |
This is my take on a classic Rhode Island dish, that uses quahogs, a large variety of clam native to Rhode Island. I know that it’s available in other states in New England, but if you can’t find them in your area, you can also use... |
