Slowly but surely.
Whatever this bug is that I’ve got, it is nasty and has knocked me flat on my ass. So tonight, I actually managed to pull myself together to cook dinner, but now I’m too wiped out to write about it.
Blargh. See you tomorrow for Top Chef.
Quick Fish Stew
2 tbsp. olive oil
1 medium carrot, diced
1 medium onion, diced
1/2 bulb fennel, halved and thinly sliced
3 garlic cloves, minced
1 c. white wine
1 28 oz. can crushed tomatoes
4 sprigs fresh thyme
hearty pinch red pepper flakes
1/4 tsp. cayenne
salt to taste
1/2 lb. halibut filet, cut into bite-sized chunks
1/2 rock shrimp, peeled and cleaned
Heat the olive oil in a large saucepan over medium heat. Add the carrot, onion and fennel and cook for 5-7 minutes, until the veg is starting to turn tender. Add the garlic and cook for 2-3 minutes more.
Pour in the wine and let it bubble and reduce by half.
Dump in the tomatoes, then add the thyme, pepper flakes, cayenne and salt to taste. Bring the pot to a simmer, and let go for 20 minutes.
Mix in the halibut chunks and rock shrimp and let the fish poach gently in the tomato.