INGREDIENTS:

2 tins campfire cod 

1 bratwurst sausage, cut into half moon medallions and browned on each side

½ cup minced shallots (approximately 2 medium shallots)

¾ cup diced peeled potato (approximately 2 golf ball sized potatoes)

½ cup fresh corn (approximately 1 small ear of corn)

½ cup white wine

1 cup clam juice 

⅔ cup heavy cream 

⅓ cup creme fraiche 

2 tbsp butter

1 tsp fresh thyme, finely chopped 

1 garlic clove, minced 

1 bay leaf

Zest of 1 lemon

¼ cup green onion, finely sliced

Salt and pepper to taste 

DIRECTIONS:

Heat a saucepan over medium low heat. When warm but not smoking, add the butter and minced shallots to the pan. Season with a pinch of salt and black pepper. Gently cook the shallots till they surrender their pungent bite for a mellower sweetness; this will take anywhere from 5-10 minutes. A bit of color on the shallots won’t hurt, but please be careful not to let them burn. Once the shallots are properly softened, add the garlic, thyme, and bay leaf and cook for another minute.

Add the wine and let it simmer till it no longer smells purely of alcohol and has reduced by about a third, another 5-10 minutes. Now add the clam juice, heavy cream, creme fraiche, chopped potatoes, and another pinch of salt and pepper. Bring this mixture up to a bare boil then lower the heat to maintain a gentle simmer.

Cook until the potatoes are just barely al dente, then add the corn, tinned cod, seared sausage, half of the green onion, and lemon zest. Cook for another few minutes, allowing all of the flavors to mingle and mellow into each other. Taste and adjust the seasoning if needed.

Serve topped with the rest of the green onion, a drizzle of your favorite hot sauce, a healthy grind of black pepper, and a pinch of flakey salt.