Nothing is better than this.

Tdarcos wrote: ↑Sun Feb 28, 2021 1:15 pm

Ice Cream Jonsey wrote: ↑Sun Feb 28, 2021 8:42 am So hurtful. So gratuitously cruel.

It's hurtful and cruel to say that neither Ben nor his stew are "world famous"? I've just seen way too much hyperbole and exaggerarion and feel sometimes it needs to be pointed out. Look, I didn't say, "that recipe tastes like shit," or "this recipe was created by a washed-out alcoholic, and it shows." Those are examples of statements that would be hurtful and gratuitously cruel.

Further, you could have thrown it back at me by being pedantic and pointing out I'm wrong, as the first two words of the title are not a lie, as they are "[Recipe] Ben's" and not "world famous.."

— — — —
This message sent from a mobile tablet.

I mean, I know you are a good guy. I know you're one of us. I am not saying that YOU are gratuitously cruel, just the words in that order, that's all.

Well now I don't even wanna make it anymore.

THANKS PAUL.

I didn't say, "that recipe tastes like shit," or "this recipe was created by a washed-out alcoholic,

This is very passive-aggressive and hurtful. Please refrain....

THE
TWO LEGGED
AARDVARK

Please show me where it says "world famous".

You ask around these parts, and this shit is famous.

Ice Cream Jonsey wrote: ↑Sun Feb 28, 2021 8:42 am So hurtful. So gratuitously cruel.

It's hurtful and cruel to say that neither Ben nor his stew are "world famous"? I've just seen way too much hyperbole and exaggerarion and feel sometimes it needs to be pointed out. Look, I didn't say, "that recipe tastes like shit," or "this recipe was created by a washed-out alcoholic, and it shows." Those are examples of statements that would be hurtful and gratuitously cruel.

Further, you could have thrown it back at me by being pedantic and pointing out I'm wrong, as the first two words of the title are not a lie, as they are "[Recipe] Ben's" and not "world famous.."

— — — —
This message sent from a mobile tablet.

So hurtful. So gratuitously cruel.

=( .

The first two words of this thread are like the cake in the video game Portal: a lie.

Time to bump this one more time. Let's FUCKIN' GO.

Made this again last night, and I'd like to bump this because if I was ever to feature a list of my five favorite recipes I know how to make, this would be in it. Unironically the best meal I've had in 2020. (Of course, most of my meals in 2020 were some combination of unseasoned cauliflower, diet soda, and air.)

Fennel and seafood go perfectly together, and this is a great way to clean out the freezer of frozen seafood, but fresh is best! Be sure to have a lot of crusty French bread around for dipping, arguably the best part.

BEN'S FAMOUS SEAFOOD & FENNEL STEW
=========================
2 tbsp extra virgin olive oil
2 tbsp unsalted butter
2 lbs of your favorite fish/seafood, diced into 1" pieces where appropriate
1 large fennel bulb, sliced, fronds reserved and chopped
1 large onion, sliced
4 cloves garlic, minced
1 russet potato, peeled, 1/2" dice.
1 15oz can unsalted diced tomatoes (with juice)
2 cups seafood stock
1 8oz bottle clam juice
1/2 cup dry white wine
1/2 tbsp ground fennel seed (optional)
1/2 tsp Tabasco (optional)
Salt/pepper

1. Melt butter in EVOO over medium-high heat.
2. Add fennel and onion, season with S/P, saute until vegetables are soft and have released their moisture.
3. Add garlic and ground fennel (if using), saute another minute.
4. Stir in tomatoes, bring to simmer.
5. Stir in stock, clam juice and wine, bring back to simmer.
6. Add potatoes, bring back to simmer, simmer uncovered 20 minutes until potatoes are tender.
7. Add seafood, bring back to simmer, simmer 5 minutes until seafood is cooked through.
8. Stir in Tabasco (if using) and fennel fronds, season to taste.
9. Serve with aforementioned crusty French bread, and BATHE IN THE DELICIOUSNESS.