• Winter Soups - 05

    From Dave Drum@1:18/200 to All on Sun Jan 21 07:48:22 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Provencal Fish Stew
    Categories: Seafood, Vegetables, Chilies, Beans, Greens
    Yield: 4 servings

    1 c Cooked or canned chickpeas
    4 tb Olive oil
    1 c Fresh bread crumbs
    Salt & ground black pepper
    1 tb Minced garlic
    1/4 c Nicoise or oil-cured olives;
    - pitted, chopped
    1 tb Capers; chopped
    3 Anchovy fillets; finely
    - chopped
    2 tb Tomato paste
    1 lb Spinach
    2 c Fish or vegetable stock, or
    - water
    pn Red chile flakes
    8 oz Squid; roughly chopped
    8 oz Shrimp; roughly chopped

    Drain chickpeas. If you used dried, reserve cooking
    liquid; if they are canned, discard the liquid and rinse
    the chickpeas. Put 2 tablespoons oil in a large skillet
    over medium heat. When it’s hot, add bread crumbs,
    sprinkle with salt and pepper and cook, stirring
    frequently, until they’re crisp and toasted, 3 to 5
    minutes. Remove from pan.

    Add the remaining 2 tablespoons oil to the skillet;
    increase heat to medium-high. When oil is hot, add
    garlic, olives, capers and anchovies. Cook, stirring
    occasionally, until fragrant, a minute or two. Add
    tomato paste and cook, stirring occasionally, until it
    darkens slightly, 2 to 3 minutes.

    Start adding spinach a handful at a time; keep stirring
    until all the spinach fits in the pan and starts to
    release its water; sprinkle with a little more pepper,
    then add the stock, chickpeas and red chile flakes if
    you’re using them. Adjust the heat so the mixture
    bubbles gently but steadily, then stir in the squid and
    the shrimp. Cook until the seafood is just cooked
    through, 2 to 3 minutes.

    Taste and adjust the seasoning. Divide among bowls,
    sprinkle with bread crumbs and serve.

    By: Mark Bittman

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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