Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 cup dried tomatoes soaked in 2 cups warm water OR 1 cup red wine and 1 cup warm water 1 Tablespoon olive oil 1/2 sweet onion, chopped 1/2 teaspoon fennel seeds 4 cups cabbage, chopped 2 bulbs fennel, sliced 4-6 small to medium tomatoes, whole 3 allspice berries 1/2 teaspoon Hungarian Paprika 1/4 teaspoon cinnamon 2 roasted beets, chopped salt, sugar and red wine vinegar to taste 1 pound seafood (fish fillets, shrimp, whatever's fresh) 1/4 cup parsley, chopped sour cream or yogurt (optional) DIRECTIONS Heat oil and stir in onions and fennel seeds. Cook over medium heat until onions are translucent. Add cabbage and stir until wilted, then mix in fresh fennel and tomatoes. Cook covered until tomatoes burst, then add spices, beets and rehydrated tomatoes with their juices. Bring to a boil, making sure to completely smash the fresh tomatoes with the back of your spoon. Now it’s time to do some work. Is there enough broth?—are the contents of the pan covered at least 3/4 of the way? - if not add a little water, up to a cup. Now taste a sample—try to include veggies and broth. The taste should be deep and earthy, a little sweet yet slightly tangy from the tomatoes and wine. A little salt will help bring out the flavors, but about 1/4 teaspoon sugar (or honey) to bring out more natural sweetness. If you find it too sweet— sometimes the tomatoes aren’t very tangy—add a few dashes of red wine vinegar. Let the whole dish simmer covered for 10-20 minutes. After the stew has simmered, add a pound of seafood. Combine fish fillets, like grouper, and cleaned, peeled shrimp. Cover the seafood with the veggie mixture, and cook until fillets break apart easily and shrimp are opaque. Stir to break up and distribute seafood. Add chopped parsley before serving. Serve hot or at room temperature with dark rye or pumpernickel bread and a dollop of sour cream or thick yogurt. Store covered in the refrigerator. Copyright © 2009 Stefanie Samara Hamblen |
