Unpredictable weather is inspiring hearty stews and comfort foods. Remember you often can substitute species. Try the recipes using your favorite fresh fish.
- WRAL shares 2017 James Beard award finalists, including Vivian Howard of Chef & The Farmer in Kinston for her cookbook, Deep Run Roots. Here’s a James Beard Foundation recipe for whole-roasted fish with Gullah Country moppin’ sauce.
- News & Observer features a Chesapeake House fish stew recipe, adapted from Fred Thompson of Raleigh’s latest cookbook, Bacon. Thompson also is the publisher of Edible Piedmont magazine.
- Charlotte Observer is serving fish stew with Moroccan flavors.