Food, Recipes

Italian Fish Stew

There comes a time in the winter season when that damn groundhog tells us 6 more weeks of winter or not. I’m not a fan of cold weather, but it plans out my menu for me.  Whether that means lighter meals for warmer weather, or warm and cozy soups and pastas for colder weather.  I’m a fan of cozy meals, but I prefer to not feel like I need a 6 month nap after I eat them  GUYS, THIS SOUP IS MY FAVORITE. The right balance between spicy, and sweet with the tomatoes and chilies, and the seafood gives this depth of flavor that feels like you’re eating a “meat & potatoes” meal.

Usually when I make this stew it takes about an hour to make, however, Sunday I had some extra time, so the base of the stew simmered for a few hours on my stove.

Ingredients

  • 8 ounces fresh or frozen skinless cod, or sea bass (I used cod)
  • 6 ounces fresh or frozen peeled & cleaned shrimp
  • 1/3 cup diced onion
  • 2 stalks of celery, diced
  • 1 clove garlic, minced
  • 2 teaspoons olive oil
  • 2 cups chicken broth
  • 1 14.5 ounce can diced tomatoes
  • 1 8 ounce can tomato sauce
  • 1 teaspoon dried oregano
  • salt & pepper, to taste
  • fresh parsley, chopped
  • crushed red pepper flakes (optional)

Directions

Start by sweating the onion, garlic and celery in a pot with the oil over medium heat until soft. Stir in chicken broth, tomatoes, tomato sauce, oregano, and red pepper flakes. Bring to boil, and reduce heat to a simmer. I let this simmer for a few hours. If you’re in a hurry, it really only needs to simmer for about an hour.

To prep the fish and shrimp, it should be cut into chunks that are bite size pieces. Gently drop the fish and shrimp into the hot stew liquid, and bring it up to just past a simmer.  Let it hang out until the fish flakes apart, and the shrimp are cooked.  Add salt and pepper, and taste your stew, adjust seasonings to your liking.  Ta da! Your stew is done!!

I serve mine with come crusty bread and butter, and sprinkle over the fresh parsley.

Can we just pause one second to talk about how good this stew is.  It’s the perfect cold day meal.

AND LOOK AT THESE SWEET FACES. Get used to seeing these two, they’re going to be popping up a lot in upcoming blogs. Please tag me in pictures of this if you make it!

Enjoy!

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Food

Korean BBQ Pork Ribs

Okay guys, let’s discuss my diet quick.  A few years ago I decided to try a vegan diet.  I did well for a few months but I didn’t quite understand all that I know now.  I felt my weakest when I went vegan, so I decided to try a vegetarian diet.  Cheese and me are best friends; like who can give up cheese, right? Turns out dairy and me are enemies.  After awhile I switched my diet to cutting out red meats, and limiting my dairy.  I felt the best I have in years.  Throughout the years I have known Sawyer, I have slowly started to eat beef again, and I eat some cheeses.

Starting with dinner tonight.  Now that the weather is nicer Sawyer is obsessed again with smoking things, which is fine for me, because it’s less that I have to do in the kitchen.  So tonight I was thinking we would try Korean BBQ Pork Ribs.  Last night, we marinaded the pork ribs in scallions, garlic, red pepper flakes, brown sugar, toasted sesame oil, and soy sauce.

You guys, LOOK AT THESE SWEET BABIES.

This marinade was without a doubt the best one I’ve created.  The way the crust formed on these ribs in the smoker was amazing.  My mouth is watering all over again just thinking about it.

When I was thinking of ways to serve these I was torn between rice noodles, or rice. Sawyer suggested rice.  I new that with these I was going to have zoodles (zucchini noodles if you weren’t sure) and carrot ribbons, but I didn’t know what else.  I had some sweet potatoes I had just roasted off for Delilah (our dog is spoiled) and I thought I’d take some of those and cut them up and we could eat them with it.  I also had some more scallions, jalapenos and some leftover marinade that I cooked down into a sweet glaze.

AND THE FINAL PRODUCT…20180228_184204

Okay, so it was a little more spicy then what I preferred, but my husband eats hot sauce on anything. Would I make this again, yes, I would probably leave out the red pepper flakes though.

On a more serious note, I do plan on creating a ebook of some of my favorite recipes and have that available for all of you soon!

I hope you enjoy this!

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