If you have not done so already, make friends with the local fishmonger or even the fish guy at your local supermarket. Invariably they love their work, and as far as I am concerned, being around that fishy ocean smell all makes me think they must. They know what has come in fresh, frozen and the seasonality and provenance for each fish, so trust their expertise. A great way to get the freshest cuts of fish at a fraction of the cost is to ask for a mixture of offcuts . Not only will they will happily oblige, but will often exclude a particular fish you are not keen on if you ask nicely.
-Matt Miller
PREPARATION TIME: 10 minutes
COOK TIME: 20 minutes
2 Servings
2 tablespoons olive oil
2 cloves minced garlic
1/2 cup light lager or ale
1 (14 oz) can crushed tomatoes
1/2 cup heavy cream
1/2 teaspoon or to taste red pepper flakes
1/2 lb seafood chunks of your choice ( bay scallops, cod, salmon, etc)
1/2 lb peeled, deveined, and cut crosswise into thirds large shrimp
6 Servings
4 tablespoons olive oil
4 cloves minced garlic
1/2 cup light lager or ale
1 (14 oz) can crushed tomatoes
1/2 cup heavy cream
1/2 teaspoon or to taste red pepper flakes
1/2 lb seafood chunks of your choice ( bay scallops, cod, salmon, etc)
1/2 lb peeled, deveined, and cut crosswise into thirds large shrimp
Heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute or until fragrant. Add the ale and turn the heat up to medium-high; cook until the liquid has reduced by half. Add the tomatoes, cream, pepper flakes and salt and pepper, to taste. Cook, stirring occasionally, until thickened, about 3 to 5 minutes. Add the seafood and cook until just opaque, about 3 minutes.
Tudor inspiration:
Use the Sprouted Farmhouse rolls (see April recipes) or a large boule from your local bakery as edible bowls ( called ‘tranches’ in the Tudor era ), which was a common serving method for stews ( or to the Tudors, ‘hodgepodges’ ). To make, simply cut the top section of a large roll or large boule off in a circle at a 45 degree angle cut. Pull out the fluffy inside of the bread and reserve the chunks for dipping in the hodgepodge. Just before serving , Place your ‘trancher’ in a bowl and ladle it full of stew for a presentation fit for a Tudor. And don’t forget to eat the bowl!
