We first posted this recipe two years ago. But it’s still cold enough outside to have stew, and we like to remind everyone of our motto, “Eat more fish!” Eileen also has a fabulous clam chowder recipe. Just do a BF search (above) to find the original one from 2012 and also the new, more complicated version, from this past February.
Click on the word “Blogfinger” beneath this last sentence.
By Eileen Goldfinger, food editor @Blogfinger
3/4 pound of cod fillets, cut in four inch pieces, or any other white mild fish
6 jumbo shrimp, peeled and deveined
1 medium carrot, peeled, small diced
1 celery stalk, small diced
1 shallot, small diced
parsley, fresh, several sprigs
1/8 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 cloves garlic, minced
1/2 cup dry white wine
1/2 cup unsalted chicken broth
2 tablespoons of margarine (or butter)
14 ounces canned plum or cherry tomatoes with puree
In a 10 inch cast iron pan heat margarine and add carrots, celery, shallot, garlic, parsley and salt and pepper. Cook on medium heat until the vegetables begin to soften, approximately 10 minutes. Stir ingredients in the pan, and if they seem to be sticking to the pan add a little of the chicken broth.
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