Free A Feast of Ice and Fire: The Official Game of Thrones Companion Cookbook (A Song of Ice and Fire) by Chelsea Monroe-Cassel, Sariann Lehrer

heat. Add the chopped leeks and onion and cook, stirring, for about 5 minutes, or until the vegetables are soft but not brown.
    Add the potatoes and cook for another 2 to 3 minutes, then add the chicken broth. Bring to a boil, then reduce the heat, cover, and allow to simmer for 35 minutes.
    Using either a potato masher or an immersion blender, puree the soup until all the chunks of potato break down. Add the remaining butter. Season with salt and pepper, garnish with parsley, and serve.

    Sister’s Stew
    The beer was brown, the bread black, the stew a creamy white. She served it in a trencher hollowed out of a stale loaf. It was thick with leeks, carrots, barley, and turnips white and yellow, along with clams and chunks of cod and crabmeat, swimming in a stock of heavy cream and butter. It was the sort of stew that warmed a man right down to his bones, just the thing for a wet, cold night
. —A DANCE WITH DRAGONS
    Serves 6Soaking barley: 1 hour
Stock: 10 minutesCooking: 45 minutes
    Pairs well with Black Bread ,
Arya’s Snitched Tarts , light beer such as a lager or pilsner
    This stew is exactly as good as it sounds in the book. The vegetables add a welcome splash of color that is absent from many seafood chowders. Despite the vast quantitiesof fish that go into the stew, it does not taste overly fishy. Instead, the seafood flavors melt into the creamy broth, mingling with the aromatic garlic and the subtle hint of saffron. Consider serving the stew in a hollowed loaf of black bread—this adds so many additional complex flavors that you will find yourself spooning up more and more to try to experience them all.
    1½ pounds cod, cut into chunks
    2 cups cold water
    2 tablespoons unsalted butter
    2 big leeks (white and light green parts only), well washed and chopped
    2 large carrots, chopped
    2 cloves garlic, minced
    ½ cup white wine
    Salt and ground black pepper to taste
    ½ cup pearl barley, soaked for at least 1 hour in warm water
    1 medium turnip, diced
    1 cup heavy cream (do not try to go light and use half and-half)
    ½ teaspoon crumbled saffron threads
    One 12-ounce can evaporated milk
    ¼ teaspoon fresh thyme leaves
    ½ cup crabmeat, real or imitation
    ½ cup clam meat
    Place ½ pound of the cod in a pot with the water. Bring to a boil and cook for 10 minutes. Then remove the fish with a slotted spoon and set it aside for later. Keep the water, as this is your fish stock.
    In a large saucepan, melt the butter and sauté the leeks, carrots, and garlic over medium-low heat. Cook, stirring occasionally, until the vegetables are tender but not brown, about 5 minutes.
    Add the wine and increase the heat, bringing it to a boil. Add the fish stock, thyme, salt, pepper, barley, and turnips; cook for about 20 minutes, or until the turnips are tender.
    Warm the cream in a small saucepan—it should not even simmer—then rub the saffron threads into it until the cream turns a nice golden color. Stir the cream and evaporated milk into the broth and turnip mixture.
    Add the remaining chunks of fish (both raw and cooked), the crab, and the clams. Cover and cook on medium low for 5 to 8 minutes, or until the fish is opaque. Serve hot.

    Broth of Seaweed and Clams
    When he woke the day was bright and windy. Aeron broke his fast on a broth of clams and seaweed cooked above a driftwood fire
.
    —A FEAST FOR CROWS
    Serves 2Soaking seaweed: 10 minutes
Clams: 5 minutesCooking: 10 minutes
    Pairs well with Black Bread ,
Oatcakes , light beer such as a lager or pilsner
    We can see why Damphair would love this intensely fishy and salty dish. Served piping hot with a warm chunk of bread for dipping, the broth has an unexpected depth. Butter and garlic, both traditionally paired with seafood, add extra flavor. As a breakfast, some may find it a bit strong on the palate, but seaweed is a great source of vitamins and minerals for those who want to start their day the ironborn way.
    ¼ cup dried wakame seaweed
    8 fresh clams, rinsed and