Archive for category Mediterranean

Mediterranean Fish Stew

Mediterranean Fish Stew 2My niece reminded everyone the other day on Facebook that it’s getting to be soup weather. I, for one, believe it’s already here. And it’s not only “soup” weather, it’s “stew” weather. This is an amazingly aromatic fish stew that calls for a firm fleshed white fish, like hake, halibut, mahi-mahi…even catfish. Better still, try a combination of fish in this one.

It’s great with a nice, dry white wine and some crusty Italian or French bread. And don’t worry about the addition of the anchovies. It adds amazing flavor, and nobody will even know they are there. Even though you may have some friends who are anchovy-phobic, do not leave these out of the recipe!

Ingredients

2 tbsp olive oil

2 Vidalia onions, chopped

1 celery heart, chopped

1 large or 2 medium carrots, peeled and chopped

6 large garlic cloves, minced

4 anchovy fillets, chopped

2 lbs ripe tomatoes, peeled, seeded and chopped

1.5 cups dry white wine, like sauvignon blanc or pinot grigio

3 cups water

Sea salt and fresh-ground black pepper, to taste

2 wide strips orange zest

2 lbs firm, white fish (halibut, hake, catfish, mahi-mahi, cod…or any combination thereof), cut in pieces

Saffron (generous pinch)

1/4 cup chopped fresh parsley

Chopped parsley or slivered basil, for garnish

Directions

Heat the olive oil in a large, heavy soup pot over medium-low heat. Add the onions, celery and carrots. Cook for 10-15 minutes until thoroughly tender.

Add the garlic and parsley. Cook for several minutes more until the garlic is fragrant and becomes translucent.

Add the chopped tomatoes and anchovies. Cook for 10 minutes, stirring often until tomatoes have cooked down and the mixture becomes aromatic.

Stir in the dry white wine and bring to a boil. Boil for five minutes, stirring frequently. Add the water, return to slow boil. Add about 1.5 to 2 tsp sea salt, reduce heat to low and simmer, uncovered, for another 15 minutes. Stir frequently. Taste for salt and garlic. Add more if necessary. Remember that once the fish is added it will increase the depth of flavor.

Stir in the orange zest and the fish. Add a health pinch of saffron. Simmer slowly uncovered for about 15 minutes or until the fish is cooked through.

Add the fresh-ground pepper, taste again, and adjust the salt if necessary.

Remove the orange peel, and remove the stew from the heat. Serve in soup bowls, garnishing with either parsley or slivered basil. Serve with crusty bread or garlic croutons.

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Boatload-o-Garlic Wings

3-LB.-PEELED-BAG-copy-copyThis is undoubtedly one of my all-time favorite recipes. No joke: You’ll need about 40 whole garlic cloves for this one. If you’re smart (and I know you are because you read this blog), you’ll buy the container of peeled whole garlic cloves that they sell at most supermarkets. It’s pretty inexpensive and saves you a ton of labor and aggravation.

There are two good reasons for using this many garlic cloves. The first is, of course, because of the amazing flavor it imparts on the wings. Secondly, you’re going to serve these wings with some great crusty bread and spread the garlic right on it.

Ingredients

2.5 lbs party wings (these are already trimmed and separated at the joint; much easier)

40 peeled, whole garlic cloves

1 lemon, thinly sliced

Dried thyme (to taste)

Dried rosemary (to taste)

Sea salt and fresh-ground black pepper (to taste)

1/4 cup olive oil

Directions

Place the chicken wings in a roasting pan. Add the 40 garlic cloves. Drizzle the olive oil over the contents of the roasting pan. Sprinkle liberally with thyme, rosemary, sea salt and black pepper. Cover the contents of the roasting pan with the thinly sliced lemon.

Roast for 20 minutes on each side, or until the chicken is no longer pink, in a preheated 425 degree oven. Prior to serving, switch the oven to broil and broil for about 10 minutes.

Serve the wings in a serving plate with the garlic separate in a pile. Be sure to serve with either crusty Italian or French bread.

Place the wings in a roasting pan.

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Mediterranean Mussels

This is an incredible feast for very little money. Mussels are among the most economical shellfish, and they are delicious. If you pick them up at a supermarket, they are cleaned and debearded. All you need to do is rinse them in cold water prior to cooking (and be sure to discard any that are broken open). If you purchase them from a fish market, cleaning may be a bit more complicated, but it’s definitely worth the effort.

You need Fines Herbs for this recipe. You can buy them in a jar all prepared, or you can make some yourself. The recipe for them follows the main recipe.

Ingredients

2 lbs. Mussels (cleaned and/or rinsed)

2 tbsp. olive oil

1 yellow onion (chopped)

1 fresh lemon (seeds removed; cut in quarters)

2 Roma tomatoes (seeds removed and chopped)

8 cups water

1 cup white wine

1 cup clam juice

3 tbsp. fines herbs

3 cloves garlic (coarsely chopped)

2 tsp. sea salt

1/2 cup fresh parsley (chopped; for garnish)

Loaf of Ciabatta bread (I like rosemary and olive oil), Italian bread, or garlic bread (you choose)

Directions

Use a nice, big pasta pan for this dish. Add olive oil, garlic and onions to pan. Cook for about 5 minutes. No more. The idea here is to add a bit of flavor, but not to overwhelm the flavor of the delicate mussels.

Add the water, salt, fines herbs, clam juice, tomatoes, lemons, and white wine. Heat for a bit, but do not bring to a boil. Add the cleaned mussels. I can’t give you a definitive time here. All you do is cook them until the mussels are opened. Serve in bowls with plenty of broth. That’s what the bread is for.

Great with white wine. If you’re not a white wine drinker, have some red. I’m not a believer in red for meats and red-sauce pastas; white for fish and chicken. You should be drinking what you like. The food police are not welcome on this blog, thank you very much.

I like this dish with an arugula salad. A simple arugula salad, which means just arugula and a simple Italian dressing. I’m going to give you the recipe for the Italian dressing below also.

Spoon the mussels into individual pasta dishes, throwing some chopped parsley on top for garnish. Don’t be shy with the broth. It’s delicious. That’s why there’s bread in the recipe.

Here is the recipe for Fines Herbs.

Fines Herbs

1 tbsp. chopped tarragon

1 tbsp. chopped chervil

1 tbsp. chopped chives

1 tbsp. chopped parsley

1 tbsp. chopped marjoram

That’s it. A lot of recipes out there tell you the marjoram is optional. It isn’t in my book.

Simple Italian Dressing

This is a great dressing. I’m not a fan of heavy olive oil in my dressings. I like the light olive oils that are used for dressings and marinades. If I don’t have that on hand, I use canola oil.

McCormick  makes an awesome Tuscan Seasoning. It’s a mix of black pepper, marjoram, rosemary, thyme, basil, red pepper, onion, garlic, sun-dried tomato, red bell pepper and salt. Trust me. You don’t need to create this yourself. I keep a bottle on hand all the time. It’s one of those must-have things.

1/2 cup white balsamic vinegar (or red wine vinegar)

1 cup extra-virgin olive oil (for dressings and marinades; not the one for cooking)

1/2 tsp minced garlic

2 tsp. Tuscan Seasoning

1/2 tsp. sea salt

Shake it up. It’s ready. If you’re a cheese-o-holic like me, you can put some shaved Parmesan or Asiago on your salad. If not, it’s fine without.

By the way, I love those Good Seasons cruets for dressings. I don’t use the packets, but it’s worth buying the package just to get the cruet. Keeps well in the fridge for the next time.

 

 

 

 

 

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