Tuesday, May 4, 2010
Pottery... then Food
Sometimes it is the pottery that influences the food.
California Fish Stew - serves 4
William-Sonoma Healthy Cooking
1/2 lb sea scallops
1/2 lb large shrimp - peeled and deveined
1 lb skinless fish fillet (cod or snapper)
2 T olive oil
3 cloves garlic, minced
1 cup dry white wine *
1/3 cup water
2 cups peeled, seeded, chopped tomatoes (canned saves time)
1 t dried organo or thyme
1/2 t salt
1/4 t pepper
1/3 cup chopped fresh Italian parsley
1. Cut all fish into 3/4 to 1 inch pieces. Set aside in a bowl.
2. In a large saucepan, heat oil med-low temp. When hot, add garlic; stir 30 seconds. Add half fish and all other ingredients but parsley. Raise heat to high and bring to a gentle boil. Lower heat and cook 1 minute. Stir and reduce heat to low, cover and cook 2 minutes.
3. Add remaining fish to cook about 3 more minutes. Stir in parlsey and serve at once.
* Use a nice white wine in this recipe and enjoy a glass with the stew, a green salad and some crunchy bread.
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