Dallikton Fish and Fowl Stew

A specialty dish used to mark the end of the long and bitter Nolteri winter, Dallikton Fish and Fowl Stew is widely consumed in Dallikton during the height of the short Northernlands spring. It is a simple but hearty dish meant more to fill and satisfy than truly titillate the senses.
As winter ends in Dallikton, the larders have nearly run dry, essentials are in short supply, and everyone must make an effort to scrape together enough provisions to last through the first weeks of spring. During this time, the first of the Dallikton puffins arrive in their "winter" plumage, ready to feast on the glut of Nolteri oilfish in the waters just off the coast of Noltêrrë, heralding resupply voyages that would be arriving in just a few more weeks.
As soon as the first of the supply drops come ashore, festivities begin and Dallikton comes to life. The first shipment always fills the larders with salt, sugar, flour, and root crops that can't be grown in the poor soil of Noltêrrë, all vital ingredients for the celebratory stew.
Dinner that night is a community effort. Oilfish are caught. Puffins are hunted. Flametenders stoke enormous communal cookfires while the gigantic cauldrons used to cook the stew are brought out, washed thoroughly, and set to boiling while the meat is prepared. During this time, music and dancing spills into the streets and anticipation for the first truly filling meal in perhaps months fills the air.
There is very little finesse involved in preparing the stew. Everything, from the fish, to the fowl, and even the root vegetables are cut into rough chunks and tossed into the bubbling cauldrons. Salt, sugar, and flour are added to balance the flavor. IkAmal's Moss—an essential—is dumped into the mix to neutralize the toxins that would otherwise spoil all the fun.
Last but not least, a portion of Dalaikor Loithos reserved specifically for the festivities is distributed among all the cookfires and cauldrons. Its brilliant red gives the stew its iconic color.