Pine Bark Stew 



2 1/2 pounds trout fillets or other fish (you may 



use 2 species) 



4 bacon strips 



1 cup chopped onions 



11/2 cups diced potatoes 



1 quart boiling water 



2 teaspoons salt 



1/2 teaspoon dried thyme 



1/2 teaspoon dried marjoram 



2-inch piece of dried red pepper pod 



4 or 5 small tomatoes, peeled, or equivalent 



canned 



Cut bacon into squares and saute over very low heat 

 until lightly browned. Drain off all but about 3 tables- 

 poons fat. Stir in onions and cook for about 5 minutes. 

 Stir in potatoes, cover with boiling water, and season 

 with salt, herbs and dried pepper pod. Simmer until 

 potatoes are partly done, about 10 minutes. Add whole 

 fish and continue to simmer for 10 minutes. Add 

 tomatoes and cook for 5 to 10 minutes or more, until 

 fish flakes easily and potatoes are tender. Remove pep- 

 per pod before serving. Serves 6-8. 



Note: The modern version of this stew eliminates the 

 original pine flavoring. 



Baked Fish with Stuffed Clams 



20 littleneck clams, scrubbed in the shell 



1 whole fish (about 3 pounds), cleaned 



1/2 teaspoon salt, divided 



1/8 teaspoon pepper, divided 



1/2 cup butter, divided 



1/2 cup finely chopped onions 



1 clove garlic, crushed 



1/3 cup fine dry bread crumbs 



3 tablespoons minced parsley 



almondine sauce 



lemon slices 



parsley sprigs 



Place clams in a large saucepan. Add water to a depth of 

 3/4 inch. Cover and bring to a boil; reduce heat to 

 medium. Cook 5 to 7 minutes, or until clam shells are 

 open. Remove clams and set aside. Add enough water to 

 broth to make 11/3 cups; set aside. Preheat oven to 

 375°. Grease a large baking dish and place fish in it. 

 Sprinkle fish inside and out with 1/4 teaspoon salt and 



part of the pepper. Dot with 1/4 cup butter. Pour 1 cup 

 of the clam broth into baking dish. Bake fish 20 

 minutes. Meanwhile, remove clams from shells. Reserve 

 18 half shells; place in a shallow baking pan. Chop 

 clams finely. Saute onion and garlic in remaining but- 

 ter. Add clams, bread crumbs, parsley and remaining 

 salt and pepper and mix well. Add enough broth to 

 moisten. Spoon mixture into reserved half shells. When 

 fish has baked 20 minutes, place pan of stuffed clams in 

 oven. Bake fish and clams 25 minutes, or until done, 

 basting fish occasionally with liquid from bottom of 

 pan. Fish is done when it flakes easily with a fork. 

 Transfer fish to a warm serving platter. Pour on almon- 

 dine sauce. Surround with hot stuffed clams. Garnish 

 with lemon and parsley. Makes 6 servings. 



Almondine Sauce 



Melt 1/4 cup butter in a skillet over medium heat. Add 

 1/3 cup sliced almonds. Saute, stirring, until almonds 

 are golden. 



(Adapted from The Early American Cookbook by 

 Hyla O'Connor. Copyright 1974 by Alan Landsburg 

 Productions, Inc. Published by Prentice-Hall, Inc.) 



Fish Muddle 



/ pound fillets 



1 pound ground pork sausage 

 11/2 cups fresh bread crumbs 

 1/2 cup minced onion 

 1 egg, beaten 



1 teaspoon marjoram leaves 

 1/4 teaspoon leaf thyme 

 1/8 teaspoon pepper 



1 to 2 tablespoons cooking oil, optional 



1/2 cup minced onion 



1 cup water 



4 cups half and half 



1 1/2 teaspoons salt 



2 cups or more of mashed potatoes 

 chopped parsley 



chopped hard-cooked egg 



Cut fish into serving size portions. Combine sausage, 

 bread crumbs, 1/2 cup minced onion, egg, marjoram, 

 thyme and pepper. Shape into balls using about one 

 tablespoon mixture per ball. In a 5-quart Dutch oven 

 brown meatballs adding 1 to 2 tablespoons cooking oil, 

 if desired. Add 1/2 cup minced onion and continue to 

 cook until onion is tender. Add water and bring to a 

 boil. Cover and simmer for 10 to 15 minutes or until 

 meatballs are done. Place fish fillets on top of meatballs. 

 Combine 2 cups of half and half with salt. Pour over 

 fish. Heat until fish flakes easily when tested with a 

 fork. Combine remainder of half and half with potatoes 

 until smooth. Heat for 2 to 3 minutes or until mixture is 

 desired thickness. Stir in chopped parsley. Ladle into 

 soup bowls; sprinkle with hard-cooked egg. Makes 11 

 1/2 cups. 



