Скачать или смотреть A Feast of Ice and Fire - Sister's Stew

1 1/2 pounds cod, cut into chunks
2 cups cold water
2 tablespoons unsalted butter
2 big leeks (white and light green parts only), well washed and chopped
2 large carrots, chopped
2 cloves garlic, minced
1/2 cup white wine
1/4 teaspoon fresh thyme leaves
Salt and ground black pepper to taste
1/2 cup pearl barley, soaked for at least 1 hour in warm water
1 medium turnip, diced
1 cup heavy cream (do not try to go light and use half-and-half)
1/2 teaspoon crumbled saffron threads
One 12-ounce can evaporated milk
1/2 cup crabmeat, real or imitation
1/2 cup clam meat

Place 1/2 pound of the cod in a pot with the water. Bring to a boil and cook for 10 minutes. Then remove the fish with a slotted spoon and set it aside for later. Keep the water, as this is your fish stock.
In a large saucepan, melt the butter and sauté the leeks, carrots, and garlic over medium-low heat. Cook, stirring occasionally, until the vegetables are tender but not brown, about 5 minutes.
Add the wine and increase the heat, bringing it to a boil. Add the fish stock, thyme, salt, pepper, barley, and turnips; cook for about 20 minutes, or until the turnips are tender.
Warm the cream in a small saucepan-it should not even simmer-then rub the saffron threads into it until the cream turns a nice golden color. Stir the cream and evaporated milk into the broth and turnip mixture.
Add the remaining chunks of fish (both raw and cooked), the crab, and the clams. Cover and cook on medium low for 5 to 8 minutes, or until the fish is opaque.
Serve hot