Sister’s Stew Trenchers | Game of Thrones Inspired Recipes

What’s Up, Hungry People

It’s Game of Thrones week here in The Starving Chef’s kitchen, which means I’ve been busy back in Westeros making dishes from the Seven Kingdoms and beyond. From bowls of brown in Flea Bottom to lemon cakes in King’s Landing, GRRM’s descriptions of food throughout the GoT series are legendary for making readers absolutely famished with descriptions of even the simplest food items.

SPOILER ALERT: If you aren’t caught up on the most recent season of Game of Thrones or are in the midst of reading ASOIAF – BE WARNED there may be mild spoilers for the series in this post!

What is a “Trencher” in Game of Thrones?

Throughout Westeros, trenchers are mentioned nearly as often as the actual tableware – so what gives? What the heck is a trencher anyways, and WHY DO I WANT ONE SO BADLY!?! The answer is actually quite simple: trenchers are a medieval form of bread bowl. However, unlike the soft and savory bread bowls we may think of as they are today, trenchers are flat loaves of old bread that are usually a few days stale or otherwise inedible without some serious liquids to make them soft again. In real-life medieval times, the leftover breading was possibly given to the servants of the household, hunting dogs or even the poor.

In A Dance with Dragons, Ser Davors is given a trencher filled with Sister’s Stew when he is brought before Lord Borrell on one of the Three Sister Islands:

“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, Quote Source

Now if that description doesn’t make you absolutely starving, I don’t know what will! Ser Davos also notes that this particular soup has some other flavors to it – including saffron, cracked pepper, and hints of nutmeg.

Here’s What You Need

• Cod fillets: Provides a mild, flaky base for the stew.
• Lump crab meat: Adds sweetness and richness.
• Chopped clams: Contributes briny flavor and texture.
• Leek: Gives a mild onion flavor and aroma.
• Turnip: Adds earthiness and a slight bitterness.
• Carrots: Bring sweetness and color to the stew.
• Butter: Adds richness and helps sauté the vegetables.
• Quick cooking barley: Provides a nutty flavor and chewy texture.
• Minced garlic: Adds a punch of flavor and aroma.
• White wine: Used for deglazing and adding depth.
• Seafood stock: Forms the base of the stew, adding complexity.
• Heavy cream: Makes the stew creamy and luxurious.
• Stale, crusty flatbread: Transforms into a hearty, edible bowl.
• Sea salt: Enhances the flavors of the ingredients.
• Fresh cracked peppercorns: Adds heat and complexity.
• Saffron threads (optional): Adds a unique, fragrant flavor.

Let’s Cook

Chop the leek and wash it thoroughly to remove any debris. Peel and chop the carrots and turnip, and prep the rest of the ingredients. Use your hands and a serrated knife to remove the inside of the bread, leaving at least a half-inch thick crust on the bottom and sides. You’ll want that crust sturdy enough to hold our hearty stew without falling apart.

Tips for Cleaning Leeks

• Layered Cleaning: Leeks are notorious for trapping dirt and grit between their many layers. Slice the leek lengthwise to expose these layers, making it easier to rinse out all the debris.
• Soak and Swish: After slicing, soak the leeks in a large bowl of cold water. Swish them around to loosen any dirt, which will sink to the bottom. Lift the leeks out of the water without disturbing the sediment.
• Repeat Rinsing: For particularly dirty leeks, repeat the soaking and swishing process until the water is clear. This ensures all grit is removed.
• Use a Salad Spinner: After rinsing, you can use a salad spinner to dry the leeks quickly and thoroughly, which can be helpful if you need to sauté them right away.
• Trim the Root: Always trim off the root end and the dark green tops. The white and light green parts are the most tender and flavorful, perfect for adding to your stew.

Stir the Cauldron

In a large, heavy-bottom pot over medium-high heat, add the butter and melt it until frothy. Then add the cod fillets and sear for 3-4 minutes per side or until just before the fish begins flaking apart easily (it will be slightly undercooked). Remove it from the pot and set aside.

Without cleaning the pot (because flavor, duh), add the chopped leek, turnip, carrots, and garlic. Sauté until the garlic is fragrant and the leek has brightened in color.

Fish Fit for a King

Return the fish to the pot and continue to cook until it flakes apart easily. Stir in the lump crab and clams for 3-4 minutes. Then, deglaze the pot with a splash of white wine, scraping up any bits that get stuck to the bottom.

Fill the Goblet

Pour in the seafood stock so that it covers the contents of the pot completely. Stir in the barley and bring to a rolling boil, then reduce the heat so that it is just barely a bubbling simmer or a medium setting.

Final Conquest

Once the barley is tender, reduce the heat to medium-low. Stir in the heavy cream and continue to cook for another 3-4 minutes or until the soup is thickened.

Tips for a Perfect Sister’s Stew

• Cooking Cod to Perfection: Sear the cod until just before it flakes easily to avoid overcooking later when it’s added back to the pot.
• Deglazing with Wine: When deglazing the pot, make sure to scrape up all the bits stuck to the bottom. They hold tons of flavor!
• Using Stale Bread: Don’t skip the stale bread; it’s key to the authenticity of the dish. If you don’t have stale bread, you can dry fresh bread in the oven.
• Adding Saffron: If you have saffron, use it sparingly as it can overpower the other flavors. A small pinch goes a long way.
• Thickening the Stew: If your stew is too thin, let it simmer a bit longer after adding the heavy cream, stirring occasionally to achieve your desired thickness.

This Sister’s stew trenchers recipe brings a hearty, medieval flair to your table, just as it did for Ser Davos in A Dance with Dragons. Perfect for warming up on a cold, wet night, this stew is packed with rich seafood flavors and the comforting textures of leeks, turnips, and carrots. Serve it up in a crusty bread bowl for that authentic Westerosi touch. Whether you’re feeding hungry travelers or just your own household, this dish is sure to be delicious.

For now, my watch has ended.

Who else is ready for the return to Westeros during the season two premiere of House of the Dragon?! I know I am! Be sure to check back every day for more Game of Thrones-themed recipes!

31 Game of Thrones Recipes – MAESTER LIST

Sansa’s Lemon Cakes | Game of Thrones Inspired Recipes

Qyburn’s Wildfire Guacamole | Game of Thrones Inspired Recipes

Old Nan’s Kidney Pie | Game of Thrones Inspired Recipes