The seafood medley bag in my freezer inspires this Special Dish for the Week:
I loosely follow a couple of online recipes, mainly just going from my memory of what goes into this seafood fest.
I also pleasantly discover that this fish stew is a Provençal specialty from Marseille.
It brings me back in my memory to the time in l’Isle-sur-la-Sorgue when a good friend and I made this dish with fresh ingredients from the local market.
The ingredients include:
- 1 tbsp coconut oil, for sautéeing the onions and garlic
- 1 large onion, coarsely chopped
- 3 garlic cloves, grated
- 3 bay leaves
- cilantro stems, coarsely chopped
- 3 tbsp wakame flakes
- 1 tsp Sambal Oelek or red Thai chili pepper, finely chopped with seeds in (quantity and seeds in or out dependent on desired spiciness)
- 1 large can of tomatoes
- 1 cup white wine
- 3 potatoes, cubed
- 1/2-1 bulb of fennel, thinly sliced
- generous pinch of saffron threads
- 1 tsp turmeric
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- salmon fillet, chunked
- seafood medley of squid, mussels, octopus, shrimp
I serve the seafood stew garnished with chopped cilantro and accompanied by a French rosé, Le Petit Chat.
Meal ideas & recipes from http://www.canadianliving.com/food/classic_bouillabaisse.php and http://www.finecooking.com/recipes/classic-bouillabaisse.aspx.