Perfect for family and kid-friendly too. Most of this recipe can be made ahead of time. Just a half an hour before you’re ready for dinner you can finish off this easy dish. I’ve listed some of my favorites to include, but feel free to use the fish that makes you happy. This recipe will feed 6-8 people.

Ingredients

• 4 T olive oil
• 1 large fennel bulb, thinly sliced
• 1 sweet, white onion, chopped
• 3 large shallots, chopped
• 2 tsp. salt
• 4 cloves of garlic, finely chopped
• 3/4 tsp. crushed red pepper flakes
• 1/4 c. tomato paste
• 1 (28 ounce) can diced tomatoes in juice
• 1 bottle dry white wine
• 64 oz. vegetable stock
• 1 lb. clams
• 1 lb. mussels, scrubbed and debearded
• 1 lb. large shrimp, peeled and deveined
• 3/4 lb. salmon with the skin

Phase One

• Sweat the fennel, garlic, shallots, and onion in the olive oil until tender and translucent.
• Add white wine and simmer for 10 minutes.
• Add crushed red peppers, chopped tomatoes, tomato paste, and vegetable broth and bring to a boil.
• Reduce heat and simmer for 20 minutes.
• Season to taste with salt and pepper.

Phase Two

• 30 minutes before you’re ready to serve, take the fish out of the refrigerator and season with salt and pepper.
• Bring the broth up to a boil.
• Add the fish to the broth and simmer for 6-8 minutes.

That’s it! You’re ready to serve. The only thing you need is some crusty bread to sop up all that deliciousness…. and of course a glass of red wine.

Ingredients:

For the potatoes:

• 1.5 lbs. russet potatoes (about 3)
• 1/4 c. half and half
• 1 egg yolk
• Salt and pepper to taste

For the filling:

• 1.5 lbs. ground beef
• 1 small onion, diced
• 1 clove garlic, minced
• 2 carrots, diced
• 2 T. olive oil
• 1 T. tomato paste
• 1/2 c. frozen peas
• 1/2 c. frozen corn
• 1 tsp. fresh thyme
• 1 tsp. fresh rosemary, chopped
• 2 tsps. Worcestershire sauce
• 1 c. chicken stock
• 2 T. flour
• 1 tsp. salt
• 1/2 tsp. pepper

Method:

• Peel the potatoes and cut into 1/2-inch dice.
• Cover with cold water in a medium saucepan then bring to a boil over high heat.
• Decrease the heat to maintain a simmer and cook until tender, about 10 to 15 minutes.
• Drain the potatoes and put back into the saucepan.
• Mash potatoes and add half and half, butter, salt, and pepper.
• Stir in the yolk until well combined.
• Preheat the oven to 400F and prepare the filling:
• Saute the onion and carrots in the olive oil until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine.
• Add the ground beef and salt and pepper. Cook until browned and cooked through, approximately 3 minutes.
• Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute.
• Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine.
• Bring to a boil, reduce the heat to low and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.
• Add the corn and peas to the beef mixture and spread evenly into an 11 by 7-inch baking dish.
• Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up.
• Bake for 25 minutes or just until the potatoes begin to brown. Cool for at least 15 minutes before serving.

You're welcome.

Ingredients

• 5-6 Russet potatoes
• 4 cups of chicken stock or water
• 2 small leeks, sliced
• 4 T butter
• 1/2 c. half and half
• 1 tsp. salt
• 1 tsp. pepper
• chives to garnish (optional)

Method

• Leeks can be very sandy, to be sure to wash them well before slicing.
• Saute leeks in butter until soft and bright green (about 15 minutes), then set aside.
• Dice potatoes into bite-sized pieces and place into large saucepan or Dutch oven.
• Cover potatoes with stock. If you need a little more liquid to cover the potatoes just add water until potatoes are just covered.
• Add salt and pepper.
• Bring potatoes to a boil.
• Reduce heat and simmer for 30 minutes or until potatoes are soft.
• Smash potatoes against the side of the pot until the soup is a texture that makes you happy. You can use a hand blender to make it smoother if you like, but we prefer it a bit chunky.
• Stir in leeks and half and half.
• Adjust seasoning if necessary.

I know it seems just too easy, but you're gonna love it, especially with a green beer!