Summer Fish in a Pot

Categories: Fish, Seafood, Summer

Ingredients

• 4 tablespoons olive oil
• 3 tablespoons butter
• 3 spring shallots or shallots, peeled and chopped
• 4 spring onions or 1 medium onion, peeled and thinly sliced into quarter-rounds
• 4 medium carrots, thinly sliced into rounds
• 1 pound new potatoes, cut into thin half-moons
• 2 tablespoons chopped fresh dill
• 6 leaves lovage or 2 stalks celery, chopped
• Salt and freshly ground black pepper
• 1/2 cup fish stock or vegetable stock
• 3/4 cup whole buttermilk
• 11/2 pounds filleted flounder, fluke or other flat fish, rinsed and patted dry
• 8 chives, minced.

Directions

1. Place a large, heavy Dutch oven over medium heat and add 2 tablespoons oil and the butter. Add shallots and onions, and sauté until translucent. Add carrots, potatoes, 1 tablespoon dill and 4 chopped lovage leaves. Season with salt to taste. Sauté for about 5 minutes.

2. Add stock and simmer for 1 minute. Stir in buttermilk (it may curdle at first), cover and reduce heat to low. Simmer until vegetables are barely tender, 12 to 15 minutes. Meanwhile, preheat a broiler with a rack arranged to accommodate height of Dutch oven.

3. Brush tops of fish fillets with remaining 2 tablespoons olive oil, and season to taste with salt and pepper. Arrange the fillets on top of vegetables, overlapping slightly, to form a neat blanket. Place pot under broiler until fish are just opaque all the way through, 5 to 7 minutes. Remove from heat and sprinkle with remaining chopped dill, lovage and chives. Serve immediately.

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