Cook.Bake.Eat.Write.

Archive for the ‘Fish & Seafood’ Category

When I first moved in, I suppose I appreciated the simplicity of my living situation—we were roommates, not friends. At one point, however, it just felt weird to be sharing such an intimate space—home—with two people and not make an effort to know who they are.

I guess I wasn’t the only who felt this way.

Last Wednesday, my two roommates, L. and M., and I finally sat down together for a dinner at home. I’ve been living with these girls for 2 months and this is the first time we really had a chance to talk. Over wine, good cheese and a fish stew that I sort of just threw together (and inspired by this recipe from epicurious), we took turns talking about our work, families and relationships.

I’m glad we did it—L. and M. are amazing, independent, inspiring women. It may be more complex than before, but I think of that as a good thing.

So here’s the stew that brought us 3 girls together.

It’s loaded with vegetables, it’s healthy and it’s pescavegetarian (for L. and M.). Also, it’s completely flexible—as long as you make the basic tomato soup part, you can throw in whatever kind of veggies and seafood you want.

Blurry photo–I know. This is the only one I have…

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Italian Fish Stew (adapted from Epicurious)

INGREDIENTS

1 onion, finely chopped

3-4 cloves garlic, minced

3 carrots, peeled and cut at an angle into bite-sized pieces

splash of white wine

1 large handful fresh basil, including stocks, sliced chiffonade-style

1x 28-oz can plain stewed tomatoes

1-1 1/2 lbs. fish or seafood (I used 3 large tilapia fillets)

2 cups vegetables, cut into bite-sized pieces (I used about 1/2 c. frozen corn and 1 1/2 c. broccoli florets)

salt and pepper, to taste

juice of 1 fresh lemon (could use the zest as well)

DIRECTIONS

1. In a pre-heated non-stick pot, saute the onion, garlic and carrots in a little olive oil until golden in color.

2. Add in a splash of white wine and allow the liquid to reduce to about half.

3. Mix in the stewed tomatoes, chopped basil stocks and salt and pepper. Allow the stew to come to a boil; then, reduce the heat to low. Cover and allow to simmer for 10-15 minutes (until the carrots are tender and the liquids have reduced enough to form a thicker stew).

4. Add the broccoli and allow to cook until al dente.

5. Pour about 1/2 the soup mixture into a blender or food processor and mix until smooth. Pour it back into the pot. (Cover the blender with a towel and not the top to avoid splattering.)

6. Add in the remaining vegetables (in my case, frozen corn) and seafood, allowing the soup to cover and cook the fish. Do not stir; otherwise, the fish with break up. Allow to stew for about 3-4 minutes—not longer.

7. Ladle the stew into the bowls. Then, top each bowl with a dollop of fresh, soft goat cheese, a squeeze of lemon and serve.

For dipping, we threw some fresh bread under the broiler, then coated the pieces with a drizzle of olive oil and a few strokes of fresh garlic.

Such an uncomplicated stew but absolutely delicious.

Oh, and of course, serve with lots of wine!



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  • Mama Leah: Well, my darling, I am extremely impressed and inspired. I, of course, don't have one iota of the culinary skills that you have (except for baking, b
  • saffronandbasil: Thanks for the recipe. By the way, LOVE LOVE your site.