10 November 2010

Mediterranean Fish Stew

Ok, I think I am getting this Mediterranean Fish Stew down. It tastes SO DIFFERENT each time I make it. But last time it just tasted like it had multiple personalities. It's calmed down a bit more for this round.

This time I used a mirepoix of 1/2 fennel, 1/4 red onion, 1/2 a rib of celery and 1 shallot. I spiced it sparingly with maybe 1/4 tsp chili powder, a sprinkling of fennel seeds, just a few strands of saffron and quite a bit of black pepper.

Deglazed with 1/4 cup dry vermouth, then mixed in about a cup of (No Name brand) garlic pasta sauce, diluted it with some (1/2 cup?) water, seasoned with dill, and added 1/2 small can of baby clams, the same amount of cooked baby shrimp, and a chopped up 100g piece of Sockeye salmon. I think I've got a handle on this recipe. Next time I will step it up by using fresh dill.

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