While technically not a gadget, my Romertopf clay pot cooker for fish makes its way out of the cupboard when the weather starts to get cool and a dash across the yard to the grill is not quite as appealing as it was during the summer months. While it takes a little forethought, the results are always perfect: Tenderly cooked aromatic fish and vegetables, all in one pot. You can get really creative and make wonderful fish stews in a clay pot cooker, as well.
The clay pot cooker needs to soak in water for a full 20 minutes, while you get your ingredients together. The filled pot is placed into a cold oven. Turn on the oven and then it’s only about 35 mintes until your juicy concoction is ready. Tonight, I layered a 1 1/2 lb. piece of haibut, some thinly sliced carrots and celery, a few springs of fresh thyme, lemon slices, salt, pepper and 1/4 cup dry white wine. Next time, I’ll add a few canned chopped tomatoes and I suspect it will be even more delectable.
We recommend using a seperate <a href="http://www.romertopfclaybakers.com/">clay baker</a>
for recipes that ential fish and seafood. It can be quite the task to get all of the seafood odor out of the clay.