Sunday Seafood

My fish stock is at a slow simmer. Our house smells wonderful, its filled with the sharp briny scent of the ocean. The smell promises spicy and rich flavors filled with memories of salt marshes and long forgotten meals of Autumns past.

It's time to cook. Three pounds of Snapper await my attention, after I stand and stir a rue until its nut brown. I must chop onions and celery and green pepper and garlic and fresh thyme.

I'm  happy.

Standby.

Stephen
 

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