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Bacon-Infused Carolina Fish Stew


We arrived late in the morning to the fish booth at the Los Gatos farmers market and missed out on the lobster tail special they had so the fish lady suggested we try her insanely huge prawns instead. She said they tasted just like lobster and she was not kidding! I knew exactly how I wanted to use them… I had just read the Feb. issue of BA and this recipe jumped out at me. To go with the massive shrimps we picked up some cod and halibut from Whole Foods.¬†The result was a pool of¬†wonderfully sweet, salty,clammy, smokey flavors.¬†I will for sure make this again in the future.

BTW -we used polenta instead of the suggested grits but I’m sure it would be great with grits or rice.

Note: The real name of this dish is Bacon-Infused Carolina Fish Muddle but the word muddle is unappetizing to me so I changed it.

Recipe link
Bon Appetit magazine / FEBRUARY 2012

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Quick and Easy Cioppino

cioppino
The title says it all. This was super simple to prepare. When you think of Cioppino you usually think of a pot boiling away for hours. This was done in 30 minutes but doesn’t lack flavor. Our modifications to the recipe included adding fresh basil and substituting chicken stock for the water. For the fish we chose jumbo shrimp, mussels and scallops. I think any hearty white fish would go well. Served with crusty garlic bread this was a fantastic meal that we were able to whip up after a long day at work.

Recipe link

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