Autumn

Autumn

Saturday, September 29, 2012

Fish Stew

For some odd reason I want a nice large bowl of fish stew. This need hit me today as I chauffeured Sweet Wife point to point. At each stop Her Highness allowed me to sit and wait. Thankfully I keep a couple of books in the car just for such emergencies.  Today I read Peter Mayle, his 'Year In Provence.'

As I'm sure you know chapters of the book cover each month of a year and if I remember correctly it was November where he wrote of fish stew...doesn't really matter, because tomorrow I shall make a batch of this delicious gift of the sea with a large baguette of toasted bread soaked with garlic and butter.  

Wish you were here to join us for dinner. Or, better yet, find a recipe and make your own....

Take care,

Stephen

13 comments:

  1. I've never had fish stew. only fish I get around here is catfish. But that picture looks good

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    1. Corey, catfish works very well with the recipe found at this link...

      http://www.deepsouthdish.com/2010/03/cajun-courtbouillon.html

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  2. Nothing like a good fish stew on a cool day.

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    1. It is indeed, Sweet Sandy...thanks. Oh, try it.

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  4. Oh, now that sounds good indeed. It's been a little while since I've had some. There is truly an art to it to get the fish cooked just right in the stew. When it's done right, it rocks on a cold day.

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    1. You need to make a batch, Bubba. We arrived home from the fish market. I purchased six pounds of Vermilion Snapper (Red) and was shocked at the price, $6.99 per lb. Six pounds whole yields three pounds of fillets. The heads and backbones will be used for my stock. This is not an inexpensive dish. Thanks, my friend.

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    2. Excuse me...above please read, 'just arrived home.'

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  5. Oh, my. I was thinking of making black eyed pea and catfish stew but that looks sooooo much better...

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    1. As long as the dish has fish, I'm happy. Thanks, my friend.

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  6. That looks really good. There's a little Mexican food joint, La Costanita, here that makes a great seafood soup...looks a lot like the one in that image.

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    1. The dish in the image is a Mediterranean fish stew. I've decided to make a rue and stick to Southern style today...the rue really enhances the flavor profile. Nice to see you back, KW. Thanks, Sweet Lady.

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