Author Archives: jdandy

On Friday, October 26, 2012, Jill Burns wrote:

Hi ladies

Note, I’ll give you the whole recipe, but I have never used the croutons part. Perhaps I should try and see how the flavour compares.

I haven’t used sour cream as a topping either.

SEAFOOD STEW

If using fish stock from a cube, you may not need salt.

For a soupier version, add more fish stock/and or wine.

2 tbsp. olive oil.

1 onion chopped.

2 cloves garlic, finely chopped.

19 oz (540ml) can or two cups fresh, tomatoes with juice, chopped.

2 cups fish stock.

1 1/2 cups dry white wine.

1 tbsp each chopped fresh basil, oregano and thyme, or 1/2 teasp. each dried.

1/2 teasp. hot pepper flakes.

Pinch saffron or turmeric (optional). (I use turmeric)

Salt and freshly ground pepper.

6 cups bread cubes.

1/4 cup olive oil.

4 cloves garlic, finely chopped.

8 oz (250 g) cod, haddock, bluefish or grouper, skinned, boned, cut in chunks.

8oz   (250 g)salmon, skinned, boned, cut in chunks.

8 oz (250g) monkfish, skinned, boned cut into chunks. (I choose two of the white fish if monkfish is unavailable)

8 oz.(250g) scallops (I use the large ones)

8oz (250g) large shrimp, peeled, deveined.

Sour cream

Chopped fresh parsley or coriander.

In large saucepan, heat oil over medium heat; cook onions and garlic 5 minutes, stirring occasionally until soft.

Stir in tomatoes, stock, wine, basil, oregano, thyme, pepper flakes, and saffron/turmeric if using.

Bring to boil. Reduce heat to low; simmer, uncovered, 20 minutes or until thickened slightly.

Add salt and pepper to taste.( May be made ahead to this point).

Preheat oven to 350F.

In large bowl, toss bread cubes with olive oil and garlic. Spread on baking sheet. Bake in oven 15-18 minutes or until golden.Set aside.

Stir cod or alternative, salmon and monkfish into simmering stock mixture.Cook uncovered, 3 minutes.

Stir in scallops and shrimp. Cook uncovered 2 -4 minutes or until seafood is opaque.

Taste, add salt and pepper if desired.

Ladle into large bowls. Top with croutons, a dollop of sour cream and parsley or coriander.

Makes 6 servings.

Take care, enjoy, and have a great week.

Jill.

Ladies,

I had lots of fun last night. I still have half a pitcher of Gimlet’s left in the fridge if anyone is thirsty….

Here is the scalloped potato recipe:

Scalloped Potatoes

Recipe adapted from The Way to Cook by Julia Child (Knopf, 1993).

1 1/2 to 2 cups heavy cream
1 1/2 to 2 cups half-and-half
1 large clove of garlic, pureed
Salt and freshly ground white pepper
1 bay leaf
2 to 2 1/2-pound boiling potatoes, peeled and sliced (6 to 7 cups)
3 to 4 tablespoons grated Swiss cheese

Pour 1 1/2 cups each of heavy cream and half-and-half into saucepan or glass bowl. Stir in the garlic, 1/2 teaspoon salt, several grinds of white pepper and the bay leaf. Heat mixture on top of stove, or warm in microwave. This helps the garlic to permeate the cream.

Slice potatoes thinly. You can use a mandolin to slice the potatoes if you have one.

Butter a baking dish well (I used an earthenware pan) and place sliced potatoes in layers in the dish. Pour the cream mixture over the potatoes adding more cream if necessary, to cover the potatoes by 1/2 inch. Sprinkle grated cheese on top of dish. Cover dish with foil.

Preheat oven to 425 degrees. Set pan in the upper middle level of the oven and bake until bubbling hot and lightly browned on top, about 50 – 60 minutes. Remove foil and continue to bake until the top is nicely browned, approximately 15 mins more.

Makes 6 servings