After spending about 20 years in the suburbs of Boston, raising my two siblings and me, they moved full time to the very outer reach of the Cape a couple of years ago. They now spend time going to yoga and planting in their garden. They oyster. Yes, that’s actually a verb (or at least it is out here, where folks buy yearly permits – November to March – for the joy of hunting for oysters once a week in their sandy beds).
My dad still works and my mom chases after the dog after birdwatching gets too exciting and she (the dog, not my mom) decides she must.join.them.NOW.
My parents also cook.
(Note: This is not a budget friendly meal. It’s also not an exact recipe – substitute your favorite seafood, vegetables, etc. Before you get started, make sure your carrots, onions, garlic, zest, basil, tomatoes, etc. are prepped. Once the stew gets going, it’ll cook quickly.)
Cape Cod Stew
2 yellow onions, chopped
4 carrots, diced
2 28oz cans plum tomatoes, juices drained and crushed with your hands
3 cups chicken or seafood broth
4-5 cloves garlic
salt & pepper
1 cup dry white wine
2 tablespoons fresh basil, cut into strips
2 tablespoons orange zest
a dash crushed red pepper
1 pound firm white fish, cut into 1-2 inch cubes
2 pounds mussels, cleaned
1 pound littleneck clams, cleaned
3/4 pound (uncooked) shrimp – in their shells will be tastiest, though the shells are a bit tricky to peel off in your stew
1-2 tablespoons Pernod or ouzo
First, make sure your clams and mussels are clean. If not, soak them in a large pot of cold water and add a few tablespoons of flour; let sit for 1/2 hour. Discard any mussels or clams that are not tightly sealed closed. Remove the beards from the mussels.
In large Dutch oven over medium heat, add a few turns of olive oil (about 1/4 cup). Heat through and add onions and carrots. Saute a few minutes, until softened. Add garlic, tomatoes, broth, wine, basil, orange zest, red pepper flakes and some salt. Simmer for 10 minutes.
Add fish and mussels; simmer three minutes. Add clams and shrimp – cook another 2-3 minutes, or until the shrimp turns pink. (NOTE: depending on the size of the mussels/clams, you may need to adjust the cooking times.) Add tablespoon or two of Pernod or ouzo; taste the broth and adjust the seasonings to taste (salt, basil, zest, pepper, crushed reds). Serve immediately, garnished with an orange slice – a squeeze or two throughout the meal is delicious. Goes well with some warm, crusty bread.
This stew showcases the best of the Cape. Each bite = serious, serious love. Share judiciously.
This weekend has been a busy one in the kitchen. Part of that it is due to our effort to save “mo’ money” in November, and part of that is the pure joy of having a kitchen and the ability to cook again. Sometimes, there comes a point – usually when you’re traveling – when you just cannot order one more meal out. (Did I really just write that?)
While, as I’m sure you’ve noticed, weeknight meals tend to be quick or one-pot affairs, the weekend allows me a bit more time. Enter our girl Ina. As my sister talked about a couple weeks ago, there is a serious love for Ina in our households, that began with my mom and trickled down to both of us. With a little more time on my hands to cook, I chose this particular recipe as part of my ongoing bid to get the Husband to enjoy fish (um, it has prosciutto!). Because if Ina can’t get the husband to tolerate it, who can?
Prosciutto Roasted Bass with Autumn Vegetables, adapted for 2
2-3 cups peeled & diced butternut squash (tip: the pre-diced at Trader Joe’s will save you loads of time)
3 parsnips, peeled and diced
3 carrots, peeled and diced
optional: 1 potato, peeled and diced (unless they’re fried or mashed, I am generally not interested in potatoes, so I skipped this part)
salt and pepper
3 cloves garlic, minced
2 8 oz. fish skinless white fish fillet (recipe calls for bass, I used snapper, which was on sale…and forgot to ask for skinless)
2-4 slices prosciutto
1/2 stick butter
2 sprigs fresh rosemary
juice of 1 lemon, plus wedges for serving
Preheat the oven to 400 degrees. On a jelly roll pan, toss the diced vegetables (except for the garlic) together and drizzle with olive oil, salt and pepper. Ensure everything is nice and coated; spread out in a single layer and roast for 30 minutes.
While vegetables roast, line another sheet put with aluminum foil and place a baking rack on top of the foil (I don’t have one of these, so I skipped this step.) Brush the fish fillets with olive oil and season with salt and pepper. Wrap the fish in prosciutto, all the way around. Roast in the oven for 10-15 minutes.
Back to our roasting vegetables. After the 30 minutes or so, toss the garlic in with the rest of the vegetables, stir them around a bit, and roast for about 10 minutes more.
While the vegetables and fish finish up, melt the butter over medium heat in a saute pan and add the rosemary sprigs. Cook over low heat until the rosemary is crisp and the butter browns a bit. Stir in some lemon juice and set aside.
Depending on your oven, and whether you used skinless fillets or not, your fish will be done at about the 12 minute mark. Plate it with roasted vegetables and spoon the rosemary butter over the fish. Garnish with lemon wedges and serve immediately.
The recipe clearly calls for skinless fillets, which I neglected to buy. I also have a strong suspicion the baking rack roasting method is designed to keep an even flow of heat around the fish, so that it cooks quickly without being overdone. That being said, the fish still turned out beautifully, if potentially slightly overdone. The prosciutto was crispy and added both a texture and a saltiness to the sweet, roasted vegetables. The best compliment was the Husband’s empty plate, and his pronouncement that he’d “definitely” eat this again.
Also – I’m going on record now: parsnips are to 2015 the way kale was to 2014. I’m going to start a parsnip watch. Join me?
Instead of a healthy fish dinner on Wednesday night, I went to happy hour and ate fried shrimp. They were delicious. Je ne regrette rien.
But this meant we had Thursday to redeem ourselves! Bluegrass was postponed until Friday, football was cancelled, and so we had the evening to ourselves to make supper. My mom gave me this recipe to try out – it’s super simple and super delicious. We tried it with Whitefish, which is a Great Lakes fish, but you could use any flaky white fish for this recipe, such as cod, halibut, tilapia or hake. We served this with sauteed kale and pilaf! (Does this make up for pizza night?)
Baked Fish with Mushrooms and Onions
1 large onion – sliced thinly
10 oz sliced mushrooms
2 Tbs olive oil
Salt and pepper to taste
Parsley and/or lemon juice
1. Preheat oven to 400 F
2. Sprinkle bottom of pan (my mom recommends an all clad pan with 1.5″ sides) with olive oil.
3. Put sliced onion and mushrooms in pan mix with olive oil sprinkle with salt and pepper. If you’re using a thinner fish like tilapia, prebake the vegetables for 20 minutes or so as they will take longer to cook than the fish.
4. Put the fish on top, use salt and pepper on fish.
5. Dab a couple of little pieces of butter on top and stick that baby in the oven! Depending on the thickness of fish, it takes 30-40 minutes until it’s done. To finish you could use also broil the pan for 5 minutes.
6. Optional additions: using a New England recipe, you could sin and add some breadcrumbs onto the fish before baking or even sprinkle it with some shredded cheese. You can also add some lemon and parsley.