Vermont is one of 27 landlocked states in the US but surprisingly wild saltwater fish is on the menu in most restaurants. It’s often on our home menu too. This is because in the Northeast, fresh fish is driven overnight from Boston harbor and arrives in our neighborhood seafood market the very next day. Next to the trout caught in any of our plentiful local waterways, this is as fresh as seafood gets, and it’s always lovely. Come mid-winter I often crave a meal that tastes like summer, light yet hearty, something with tomato, something with a bite, something like a fish stew. The following is a recipe concocted by my dearest chef, the Savvy Skillet and it’s guaranteed to satisfy everyone around your table.

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