Vietnamese fisherman's stew
Ragout and stew
This recipe is from our book, In the Small Kitchen. It's in the "dirt cheap" part of the Dinner Party chapter...in other words, it's a cheap dish that's still totally presentable to serve to friends. To keep this deeply flavorful stew cheap, we reduced the amount of fish and bulked up the stew with potatoes. You can stretch this even further by serving it with white rice--it should serve 6 (or even 8!) then. We spent about $20 total on the dish, which is crazy, since it has fish in it! But of course that will vary depending on where you live and what fishmonger you buy from.
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