The Bardic Chef: Recipe – Islander’s Bounty Fish Stew

I’m used to being rewarded for my duties with gold. Gold, jewelry, perhaps an evening with a very intriguing person if I’m lucky. I don’t think I have ever run into the likes of a bundle of fish as my reward for a job well done. These seem to be strange people, these islanders, dealing only in fish, confused by our coins when we try to barter for goods. I would complain more, but the quality of this seafood is to die for. My new little family is thrilled with the feast before us, and I will sleep well tonight knowing their stomachs are full.


  • 3 cups Tomatoes
  • 1 cup Honey
  • ½ cup Crab Meat
  • 1 Scorpion Fish, prepared and cut into 1-inch strips
  • 1 Monk Fish, prepared and cut into 1-inch strips
  • 1 Red Mullet Fish, prepared and cut into 1-inch strips
  • 1 Onions
  • 1 clove Garlic
  • ½ cup Oil
  • Herbal Bouquet
  • 2 tsp Salt


Place the tomatoes, honey, and salt in a pot over heat. Cook for sixty minutes. Press into cheese cloth, cook again for another two hours. Press into cheese cloth once more and pour the tomato paste into stock pot. [NOTED ALONG SIDE: PREPARE IN BATCHES. WILL KEEP IF PRESERVED PROPERLY. FUCK IF I WILL WAIT TWO HOURS AGAIN.]

Heat tomato paste with onions, oil, and garlic, add additional tomatoes and increase the flame. Pour water, herbs, cleaned fish, salt, and pepper. Cook uncovered for 20 minutes. Remove herb bouquet. Add more water to completely cover fish. Boil for 20 more minutes. Serve.