Former Food52 Staff Editor
, a French fish stew that involved pounds of fresh fish, including a whole live lobster that I killed with my bare hands. This wasin 2018. At the time, I was working as a line cook at a French restaurant and felt equipped for the task. I went over the ins and outs of this dish with the executive chef for weeks leading up to February 14th. He even ordered live lobsters to teach me how to kill them.
But when Valentine’s Day came and I brought the lobster home like a newborn baby, swaddled in a thin plastic bag, the only knife available to me to use was a dull, mail-order Ginsu. Eventually, I succeeded in killing the lobster, but not without causing physical and emotional pain to both it and myself. When I showed the chef a video replaying the events, he told me it was the most violent thing he had ever witnessed and was slow to sing my praises. But I did it.
Needless to say, not every stew recipe is nearly as complicated, expensive, or deadly as bouillabaisse. These 39 recipes are proof of that. ANo lobsters were harmed in the making of this inexpensive stew recipe, which will feed a crowd. The main ingredients are green or brown lentils , sausages , a can of chopped tomatoes, and some veggies.Before I get too far down the rabbit hole of Food52 stew recipes, I have to include the most classic stew of all—beef stew made in a slow-cooker.
The recipe is endlessly riffable. Add celery, fennel, a leek -- whatever you want to saute at the beginning. The original recipe was for a provencal soup, so it used herbs de provence instead of the Italian seasoning. In that case, just use regular turkey sausage or even pork sausage. I have added fresh spinach at the end, or fresh kale.
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