Barton Seaver

1 month ago | ediblemaine.com | Barton Seaver |“For Cod

Some things from the past deserve a second act. Garum, the ancient fermented fish sauce that reigned supreme in Roman kitchens, is experiencing an unexpected revival in Maine. Once a staple of the Empire’s culinary repertoire, garum may have seemed to vanish along with Latin and the fall of Rome. Yet the concept endured in the fish sauces of Asia, which have long since cemented their place in global cuisine.

1 month ago | ediblemaine.com | Barton Seaver |“For Cod

Among the dishes of lore I carry with me from my youth is my dad’s grilled leg of lamb. I’ve inherited the specific-use hard plastic marinating tub from his kitchen, still redolent of aged garlic. My dad sometimes included a 2-ounce tin of anchovies in his marinade, the salt-fermented fishes melting away and enhancing the lamb-ness of the lamb. In this updated version, anchovies are replaced by Maine garum. The marinade, spread over a butterflied leg, provides both seasoning and a slight cure.

Dec 9, 2024 | ediblemaine.com | Barton Seaver

There’s a special kind of warmth in a bowl of fish soup, a depth that goes beyond temperature and touches something much closer to the heart. In winter, when the wind pushes hard against the walls and frost clings to the windows, these soups bring a comfort that is simple and timeless, gathering friends and family. Sharing soup is a way to invite the sea itself into our homes and celebrate the beauty of modest ingredients transformed into something richly satisfying.

Dec 9, 2024 | ediblemaine.com | Barton Seaver |“For Cod

Season the fish with salt and let it rest at least 2 hours, and as long as overnight. In a food processor, combine the butter, almonds, and lemon zest and juice, and purée until it is as smooth as possible. Reserve. In a large pot, heat the olive oil over medium heat. Add the celery, fennel, carrots, garlic, bay leaf, and thyme. Cook until softened and translucent, about 5 minutes. Pour in the fish stock or water, and simmer over medium heat.

Dec 9, 2024 | ediblemaine.com | Barton Seaver |“For Cod

In a large pot, heat wine over medium heat. Add the mussels to the pot, cover, and cook until they open, about 5–7 minutes. Discard any mussels that remain closed. Remove the mussels from the broth and reserve. Repeat with the clams. Deshell all but a few of each, reserving the meats. To the clam-mussel broth, add the butternut and onion trim, kelp, and 8 cups of water. Simmer for 10 minutes over medium heat, then strain, reserving the liquid and discarding the solids.